Recipe - Guilt Free Soup

1 cup Any small to medium sized
pasta
1 tablespoon Olive oil
1 To 2 cloves garlic,minced
1 lg Onion, chopped
3 Stalks celery, diagonally
cut or sliced up
1 Sweet pepper (any color),
chopped
1 tablespoon Beau Monde seasoning or
seasoning salt
1 cn (19 oz.) tomatoes
3 cup Chicken broth
12 Mushrooms, quartered
1 cup Cauliflower florets
One fourth cup Chopped fresh basil (or 1
tablespoon dried)
One fourth cup Chopped fresh parsley
2 small Zucchini, diagonally cut or sliced up
Freshly ground pepper
1 tablespoon Fresh lemon juice
Freshly grated Parmesan
cheese (optional)

Cook the pasta in boiling, salted water until al dente. Drain and set
aside. Heat oil in a large saucepan. Saute garlic, onion and celery over
medium heat for 5 minutes or until soft but not brown. Add sweet pepper;
saute for 3 minutes longer. Add Beau Monde, tomatoes and chicken broth.
Bring to a simmer and cook for 15 to 20 minutes. Add mushrooms,
cauliflower, basil and parsley. Simmer for 10 minutes. Add zucchini; cook
just until tender. Add pepper, lemon juice and cooked pasta. Pass Parmesan
cheese separately at the table if desired. Serves 4 to 6 Typed in MMFormat
by cjhartlin@email.msn.com Source: Good Friends Cookbook

Posted to MMRecipes Digest by cjhartlin@email.msn.com on Aug 17, 1999