Roasted Red Pepper, Zucchini, and Tomato Soup with Fusilli |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Preparation time: 8 minutes | Cooking time: 20 minutes Ingredients:
1 1/2 cups uncooked fusilli (short twisted spaghetti) |
1 bacon slice, chopped |
1/2 cup chopped onion |
4 garlic cloves, chopped |
2 cups (1/4-inch) sliced zucchini |
2 (16-ounce) cans fat-free, less-sodium chicken broth |
1/2 teaspoon cracked black pepper |
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained |
1 (7-ounce) bottle roasted red bell peppers, undrained and chopped |
1/4 cup chopped fresh flat-leaf parsley |
1/4 cup (1 ounce) grated fresh parmesan cheese |
Directions:
1. Cook pasta per package directions, omitting salt and fat.
2. Cook bacon in a Dutch oven over medium-high heat for 3 minutes. Add onion and garlic; cook 2 minutes. Stir in zucchini; cook for 5 minutes. Add broth, scraping pan to loosen browned bits. Stir in black pepper, tomatoes, and bell peppers; cook 7 minutes. Stir in pasta and parsley. Ladle into bowls; sprinkle with cheese.
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