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Fettuccine Ribbon Soup

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Ingredients
  Carrot 1 Medium
  Sweet red pepper/Green pepper 1 Medium
  Water 2 Quart
  Bouillon granules 1 1⁄2 Teaspoon
  Dried basil 1⁄2 Teaspoon
  Dried oregano 1⁄2 Teaspoon
  Spinach 1 Cup (16 tbs)
  Mushrooms 1⁄4 Pound
  Whole wheat fettuccine 2 Ounce
  Grated parmesan cheese 3 Tablespoon
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Interest: 
Healthy

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