Fettuccine Ribbon Soup Recipe

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Ready in: < 30 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 8

Ingredients:
1 medium carrot -- peeled and cut into julienne strips
1 medium sweet red pepper -- or green pepper, seeded and cut into very thin slices
2 quarts water
1 1/2 teaspoon 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 grated Parmesan cheese, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 teaspoons grated Parmesan cheese

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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.

(44 calories per 1-cup serving): PRO 2.2 / FAT 1.1 / CARB 7.2 / FIB 0.9 / CHOL 1 / SOD 111 / POT 173

This recipe from CDKitchen for Fettuccine Ribbon Soup serves/makes 8