Roasted Red Pepper, Zucchini, and Tomato Soup with Fusilli

Name: Roasted Red Pepper, Zucchini, and Tomato Soup with Fusilli
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 bacon slice, chopped; 411 grams no-salt-added diced tomatoes, undrained; 907 grams fat-free, less-sodium chicken broth; 59 milliliters chopped fresh flat-leaf parsley; 355 milliliters uncooked fusilli (short twisted spaghetti); 4 garlic cloves, chopped; 118 milliliters chopped onion; 28 grams 1/4 cup grated fresh Parmesan cheese; 1 teaspoons cracked black pepper; 198 grams roasted red bell peppers, undrained and chopped; 473 milliliters (1/4-inch) sliced zucchini

Roasted Red Pepper, Zucchini, and Tomato Soup with Fusilli might be a good recipe to expand your soup recipe box. One serving contains 210 calories, 11g of protein, and 5g of fat. This recipe serves 4. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up bacon, garlic cloves, roasted bell peppers, and a few other things to make it today.

Instructions

Cook pasta per package directions, omitting salt and fat.

Ingredients you will need

Pasta

Salt

Cook bacon in a Dutch oven over medium-high heat for 3 minutes.

Ingredients you will need

Bacon

Equipment you will use

Dutch Oven

Add onion and garlic; cook 2 minutes. Stir in zucchini; cook for 5 minutes.

Ingredients you will need

Zucchini

Garlic

Onion

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.

Ingredients you will need

Bell Pepper