Fettuccine Ribbon Soup
|Sweet red pepper/Green pepper||1 Medium|
|Bouillon granules||1 1⁄2 Teaspoon|
|Dried basil||1⁄2 Teaspoon|
|Dried oregano||1⁄2 Teaspoon|
|Spinach||1 Cup (16 tbs)|
|Whole wheat fettuccine||2 Ounce|
|Grated parmesan cheese||3 Tablespoon|
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.