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
2 quarts water
1 1/2 teaspoons chicken-flavored bouillon granules
1/2 teaspoon dried whole basil
1/2 teaspoon dried whole oregano
1 cup packed fresh spinach, thinly sliced
1/4 pound fresh mushrooms, 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.
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