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Ingredientes

Cost per serving $1.92 view details
  • 1 tsp extra virgin olive oil
  • 1/3 c. chopped onion
  • 1/3 c. sliced carrot
  • 3 c. sliced fresh mushrooms
  • 1 tsp grnd sage
  • 1/4 tsp grnd thyme
  • 1/4 tsp freshly-grnd black pepper
  • 1/4 c. dry red wine
  • 2 can fat-free reduced-sodium beef broth (14 ounce ea)
  • 1/4 c. tomato paste
  • 2 ounce uncooked small bow tie pasta

Direcciones

  1. Heat oil in large saucepan over medium heat till warm. Add in onion and carrot; cook 2 min. Add in mushrooms, sage, thyme and pepper; cook and stir 5 min or possibly till mushrooms are soft.
  2. Add in wine; cook 2 min or possibly till wine is reduced by half. Add in beef broth; bring to a boil over medium-high heat. Add in tomato paste and pasta; cover. Cook, stirring occasionally, 10 to 12 min or possibly till pasta is tender.
  3. Ladle into soup tureen or possibly individual bowls. Serve immediately.
  4. This recipe yields 4 (3/4-c.) servings.
  5. Comments: This rich, hearty soup is delicious on a chilly autumn day. For a more upscale soup, use a variety of exotic mushrooms.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 322g
Recipe makes 4 servings
Calories 72  
Calories from Fat 17 24%
Total Fat 1.92g 2%
Saturated Fat 0.46g 2%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 849mg 35%
Potassium 515mg 15%
Total Carbs 7.43g 2%
Dietary Fiber 1.8g 6%
Sugars 3.89g 3%
Protein 5.02g 8%
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