|Soup macaroni||3⁄4 Cup (12 tbs), uncooked (riso or acini di pepe)|
|Chopped onion||3⁄4 Cup (12 tbs)|
|Sliced fresh mushrooms||1 Cup (16 tbs), sliced|
|Chopped green bell pepper||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm), peeled and minced|
|Olive oil||1 Teaspoon|
|Beef broth||2 Cup (32 tbs)|
|Tomato sauce||2 Cup (32 tbs)|
|Dried basil||2 Teaspoon|
|Ground fennel||1 Teaspoon|
|Mozzarella cheese||2 Ounce, shredded|
|Dried basil||1 Teaspoon (for garnish)|
In a large pot, cook macaroni in boiling water about 10 minutes, or until tender; drain.
Saute onion, mushrooms, green pepper and garlic in olive oil until onion is transparent.
Add beef broth, tomato sauce, basil, fennel and cooked macaroni; simmer 10 minutes.
Mixture will thicken.
Add water to achieve desired consistency.
Ladle soup into bowls.
Top each serving with 1/4 of the cheese and a pinch of basil.