Fettuccine Ribbon Soup Recipe
Ingredients
| 1 medium carrot, peeled and cut info julienne strips | ||
| 1 medium-size sweet red or green pepper, seeded and cut into very thin slices | ||
| Water | 2 Quart | |
| 1 1/2 teaspoons chicken-flavored bouillon granules | ||
| Dried basil | 1/2 Teaspoon | |
| Dried oregano | 1/2 Teaspoon | |
| 1 cup packed fresh spinach, thinly sliced | ||
| Mushrooms | 1/4 pound, thinly sliced | |
| 2 ounces whole wheat fettuccine, broken | ||
| 2 tablespoons plus 2 teaspoons grated Parmesan cheese | ||
Directions
Combine first 6 ingredients in a Dutch oven.
Bring to a boil.
Cover, reduce heat, and simmer 5 minutes or just until vegetables are tender.
Add spinach, mushrooms, and fettuccine; simmer 5 to 6 minutes or until fettuccine is tender but slightly firm.
Ladle into serving bowls, and sprinkle each with 1 teaspoon cheese.
Bring to a boil.
Cover, reduce heat, and simmer 5 minutes or just until vegetables are tender.
Add spinach, mushrooms, and fettuccine; simmer 5 to 6 minutes or until fettuccine is tender but slightly firm.
Ladle into serving bowls, and sprinkle each with 1 teaspoon cheese.
Chef
