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
How to Make It
Cook pasta per package directions, omitting salt and fat.
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.
Great soup, and a nice base for other things. The first time I made this with fusilli; now I usually throw in whatever leftover pasta I have and warm it through. Once I added some leftover cheese-and-prosciutto-stuffed tortellini; that was really good. I usually chop the zucchini too; makes it easier to eat.