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Buttons Bows
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Buttons Bows
Buttons & Bows
Yield: Makes 4 servings
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
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 |
This recipe appears in: Soups
