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Prep Time: 5 Minutes Cook Time: 13 Minutes |
Ready In: 18 Minutes Servings: 4 |
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This rich, hearty soup is delicious on a chilly autumn day. For a more upscale soup, use a variety of exotic mushrooms. Ingredients:
1 teaspoon olive oil |
1/3 cup minced onion |
1/3 cup sliced carrot |
3 cups sliced fresh mushrooms |
1 teaspoon ground sage |
1/4 teaspoon ground thyme |
1/4 teaspoon black pepper |
1/4 cup dry red wine |
2 (14 ounce) cans reduced-sodium fat-free beef broth |
1/4 cup tomato paste |
2 ounces uncooked small bow tie pasta |
Directions:
1. Heat oil in large saucepan over medium heat until hot. Add onion and carrot; cook 2 minutes. Add mushrooms, sage, thyme and pepper; cook and stir 5 minutes or until mushrooms are soft. Add wine; cook 2 minutes or until wine is reduced by half. Add beef broth; bring to a boil over medium-high heat. Add tomato paste and pasta; cover. Cook, stirring occasionally, 10 to 12 minutes or until pasta is tender.
2. Ladle into soup tureen or individual bowls. Serve immediately.
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