Buttons & Bows Soup

Name: Buttons & Bows Soup
Ingredients: 1 teaspoon olive oil; 13 cup minced onion; 13 cup sliced carrot; 3 cups sliced fresh mushrooms; 1 teaspoon ground sage; 14 teaspoon ground thyme; 14 teaspoon black pepper; 14 cup dry red wine; 2 (14 ounce) cans reduced-sodium fat-free beef broth; 14 cup tomato paste; 2 ounces uncooked small bow tie pasta

11 ingredients

9 steps

Ingredients

1 teaspoon olive oil
13 cup minced onion
13 cup sliced carrot
3 cups sliced fresh mushrooms
1 teaspoon ground sage
14 teaspoon ground thyme
14 teaspoon black pepper
14 cup dry red wine
2 (14 ounce) cans reduced-sodium fat-free beef broth
14 cup tomato paste
2 ounces uncooked small bow tie pasta

Directions

1

Heat oil in large saucepan over medium heat until hot.
2

Add onion and carrot; cook 2 minutes.
3

Add mushrooms, sage, thyme and pepper; cook and stir 5 minutes or until mushrooms are soft.
4

Add wine; cook 2 minutes or until wine is reduced by half.
5

Add beef broth; bring to a boil over medium-high heat.
6

Add tomato paste and pasta; cover.
7

Cook, stirring occasionally, 10 to 12 minutes or until pasta is tender.
8

Ladle into soup tureen or individual bowls.
9

Serve immediately.