Roasted Red Pepper, Zucchini & Tomato Fusilli Soup
I love soup too. It is a staple in our house for fall and winter.
- 1 1/2 cups uncooked fusilli
- 1 bacon slice, chopped
- 1/2 cup onion
- 4 garlic cloves
- 2 cups sliced zucchini
- 2 16 oz cans of chicken broth
- 1/2 tsp black pepper
- 14.5 oz can diced tomatoes, undrained
- 7 oz bottle roasted bell peppers, chopped
- 1/4 cup parsley (optional)
- 1/4 cup grated fresh parmesan cheese
Cook pasta per package directions, drain, set aside. Cook
bacon in a dutch oven over medium high heat for 3 minutes. Add onion
and garlic. Cook two minutes. Stir in zucchini; cook for five minutes.
Add broth, scraping pan to loosen browned bits. Stir in black pepper,
tomatoes, and bell pepper. Cook 7 minutes. Stir in pasta and parsley.
Ladle into bowls; sprinkle with cheese. Yields 4 servings.
I should tell you that I almost never follow any soup directions
exactly. I often like my soups filled with more stuff than it calls
for. I use a whole onion in the above soup and I often use my own
tomatoes and red peppers. So, I am certain I end up putting more in
than it calls for. I also don't pay too much attention to the amount of
time it says to cook things for. Use your own judgement. I don't think
you can go wrong here. It is good no matter what.