Yield: 6 Servings
|1 pounds||Ground Beef|
|1 medium||Onion, sliced|
|2 larges||Green Peppers, cut 1-inch pcs|
|2||Cloves Garlic, finely chopped|
|2 cans||Canned Diced Tomatoes, * see note|
|6 ounces||Tomato Paste|
|2 cups||Mafalda, Mini-Lasagna/4 oz|
|1 tablespoon||Brown Sugar, packed|
|1½ teaspoon||Italian Seasoning, crumbled|
|1½ cup||Italian-Style Bread Crumbs|
|1½ cup||Part-Skim Mozzarella Cheese, 6 oz|
Cook beef, onion, bell peppers, and garlic in Dutch oven over medium heat, stirring occasionally, until beef is brown and onion is tender; drain. Stir in water, diced tomatoes, and tomato paste until blended. Stir in remaining ingredients except croutons and cheese. Heat to boiling; reduce heat. Cover and simmer about 15 minutes, stirring occasionlly, until pasta is tender.
Set oven control to broil. Pour hot soup into 6 ovenproof soup bowls or casseroles. Top each with ¼ cup croutons. Sprinkle with cheese. Broil soup with tops 3-4 inches from heat 1-2 minutes or until cheese is melted.
Posted to FOODWINE Digest 11 Dec 96 Recipe by: Betty Crocker Soup, Chili, and Bread Booklet From: Lyn Belisle <belisle@...> Date: Thu, 12 Dec 1996 05:42:34 -0600