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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 16 |
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In Italy this soup is often served with bread for a light supper. Hand round a bowl of grated Parmesan cheese for sprinkling on top. Ingredients:
5 cups beef stock |
3/4 cup small soup pasta, such as stellette |
2 ounces roasted red peppers (bottled) |
kosher sea salt |
fresh ground black pepper |
grated parmesan cheese, to serve |
Directions:
1. Bring the beef stock to a boil in a large saucepan.
2. Add salt and pepper to taste, then drop in the soup pasta.
3. Stir well and bring the stock back to a boil. Lower the heat to a simmer and cook 7 to 8 minutes, or according to the packet instructions, until the pasta is al dente.
4. Stir often during cooking to prevent the pasta shapes from sticking together.
5. Drain the pieces of bottled roasted pepper and dice them finely; add to the soup pot.
6. Taste the soup and adjust the seasoning.
7. Ladle into individual soup bowls and serve immediately, with grated Parmesan cheese for topping.
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