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Roasted Red Pepper, Zucchini, and Tomato Soup with Fusilli

Yield 4 servings (serving size: 2 cups soup and 1 tablespoon cheese)
Preparation time: 8 minutes | Cooking time: 20 minutes

Ingredients

  • 1 1/2 cups uncooked fusilli (short twisted spaghetti)
  • 1 bacon slice, chopped
  • 1/2 cup chopped onion
  • 4 garlic cloves, chopped
  • 2 cups (1/4-inch) sliced zucchini
  • 2 (16-ounce) cans fat-free, less-sodium chicken broth
  • 1/2 teaspoon cracked black pepper
  • 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
  • 1 (7-ounce) bottle roasted red bell peppers, undrained and chopped
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese

Nutrition Information

  • calories 240
  • caloriesfromfat 23 %
  • fat 6.2 g
  • satfat 2.5 g
  • monofat 2.1 g
  • polyfat 0.7 g
  • protein 12.2 g
  • carbohydrate 34.9 g
  • fiber 2.2 g
  • cholesterol 9 mg
  • iron 2.6 mg
  • sodium 657 mg
  • calcium 156 mg

How to Make It

  1. Cook pasta per package directions, omitting salt and fat.

  2. Cook bacon in a Dutch oven over medium-high heat for 3 minutes. Add onion and garlic; cook 2 minutes. Stir in zucchini; cook for 5 minutes. 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.