Roasted Red Pepper, Zucchini, and Tomato Soup with Fusilli

Preparation time: 8 minutes | Cooking time: 20 minutes

Yield: 4 servings (serving size: 2 cups soup and 1 tablespoon cheese)

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

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.

Nutritional Information

Calories:

240 (23% from fat)

Fat:

6.2g (sat 2.5g,mono 2.1g,poly 0.7g)

Protein:

12.2g

Carbohydrate:

34.9g

Fiber:

2.2g

Cholesterol:

9mg

Iron:

2.6mg

Sodium:

657mg

Calcium:

156mg