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Buttons Bows


Buttons & Bows

Buttons & Bows

This rich, hearty soup is delicious on a chilly autumn day. For a more upscale soup, use a variety of exotic mushrooms.

Yield

Makes 4 servings

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 cans (about 14 ounces each) fat-free reduced-sodium beef broth
1/4 cup tomato paste
2 ounces uncooked small bow tie pasta

Preparation

  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.

Nutritional Information

Serving Size: 3/4 cup soup
Protein 7 g
Fiber 2 g
Carbohydrate 26 g
Saturated Fat <1 g
Total Fat 3 g
Calories from Fat 14 %
Calories 160
Sodium 204 mg

Dietary Exchange

Vegetable 2
Starch 1
Fat 1/2

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