Roasted Red Pepper, Zucchini, and Tomato Soup with Fusilli

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

Preparation

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.