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Ingredientes
- 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
- 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.
- 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.
- Ladle into soup tureen or possibly individual bowls. Serve immediately.
- This recipe yields 4 (3/4-c.) servings.
- 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% |
