Roasted Red Pepper, Zucchini, And Tomato Soup With Fusilli

More from this source
Cooking Light


Add a comment


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

You might also like

Naptime’s Baked Zucchini And Tomatoes, With Roa...
The Naptime Chef
Spring Salmon Salad With Roasted Asparagus
Seven Spoons
Mediterranean Roast Vegetables With Bulgar Wheat
Donal Skehan
Roasted Zucchini With Ricotta And Mint
Food & Wine
Ziti With Roasted Zucchini
Bon Appetit
Roasted Butternut Squash With Goat's Cheese
BBC Good Food
Zucchini Fritters With Roasted Red Pepper Dip
Every Day with Rachael Ray
Roast Vegetable Ciabatta Sandwich
BBC Good Food
Halibut Tomato Zucchini Roast
The Primitive Foodie
Open-Faced Zucchini & Roasted Red Pepper Melt
Best Foods