Tuesday, November 17, 2009

Pizza Soup

Ingredients:
3/4 cup riso or acini di pepe soup macaroni, uncooked
3/4 cup chopped onion
1 cup sliced fresh mushrooms
1/4 cup chopped green bell pepper
2 cloves garlic, peeled and minced
1 tsp olive oil
2 cups beef broth
2 cups tomato sauce
2 tsp dried basil
1 tsp ground fennel
2 oz mozzarella cheese, shredded
dried basil for garnish


In a large pot, cook macaroni in boiling water about 10 minutes or until tender; drain. Saute onion, mushrooms, green pepper and garlic in olive oil until onion is transparent.


Add beef broth, tomato sauce, basil, fennel and cooked macaroni; simmer 10 minutes. Mixture will thicken. Add water to achieve desired consistency. Ladle soup into bowls. Top each serving with cheese and a pinch of basil.

What I did differently:
I just used regular elbow macaroni. I'm not even sure what "riso" or "acini di pepe" are without Googling them. Other than that I did everything the same.

What I'll do differently next time:
Maybe add a meat to the mixture.

Verdict:
Thumbs up. It was a good recipe - not the best ever - but good. I'm not a huge fan of fennel but I still added it, but it could definitely be left out. One thing that might make this better would be to add something like ground beef or even pepperoni. I'm a fan of this soup because of how well it supposedly freezes. Those recipes are always my favorite!

Printable version:

Ingredients:

3/4 cup riso or acini di pepe soup macaroni, uncooked
3/4 cup chopped onion
1 cup sliced fresh mushrooms
1/4 cup chopped green bell pepper
2 cloves garlic, peeled and minced
1 tsp olive oil
2 cups beef broth
2 cups tomato sauce
2 tsp dried basil
1 tsp ground fennel
2 oz mozzarella cheese, shredded
dried basil for garnish

In a large pot, cook macaroni in boiling water about 10 minutes or until tender; drain. Saute onion, mushrooms, green pepper and garlic in olive oil until onion is transparent. Add beef broth, tomato sauce, basil, fennel and cooked macaroni; simmer 10 minutes. Mixture will thicken. Add water to achieve desired consistency. Ladle soup into bowls. Top each serving with cheese and a pinch of basil.

1 comment:

Tracey Garner said...

We love soups and I want to try this one. I will leave the fennel out though. I started printing all your recipes out and putting them in a binder. I labeled it Amanda's Cooking.