Guilt free soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Any small to medium sized pasta |
| 1 | tablespoon | Olive oil |
| 1 | To 2 cloves garlic,minced | |
| 1 | large | Onion, chopped |
| 3 | Stalks celery, diagonally sliced | |
| 1 | Sweet pepper (any color), chopped | |
| 1 | tablespoon | Beau Monde seasoning or seasoning salt |
| 1 | can | (19 oz.) tomatoes |
| 3 | cups | Chicken broth |
| 12 | Mushrooms, quartered | |
| 1 | cup | Cauliflower florets |
| ¼ | cup | Chopped fresh basil (or 1 tablespoon dried) |
| ¼ | cup | Chopped fresh parsley |
| 2 | smalls | Zucchini, diagonally sliced |
| Freshly ground pepper | ||
| 1 | tablespoon | Fresh lemon juice |
| Freshly grated Parmesan cheese (optional) | ||
Directions
Cook the pasta in boiling, salted water until al dente. Drain and set aside. Heat oil in a large saucepan. Saute garlic, onion and celery over medium heat for 5 minutes or until soft but not brown. Add sweet pepper; saute for 3 minutes longer. Add Beau Monde, tomatoes and chicken broth.
Bring to a simmer and cook for 15 to 20 minutes. Add mushrooms, cauliflower, basil and parsley. Simmer for 10 minutes. Add zucchini; cook just until tender. Add pepper, lemon juice and cooked pasta. Pass Parmesan cheese separately at the table if desired. Serves 4 to 6 Typed in MMFormat by cjhartlin@... Source: Good Friends Cookbook Posted to MM-Recipes Digest by cjhartlin@... on Aug 17, 1999