Tomato Primavera Soup - cooking recipe

Ingredients

2 Tbsp. olive oil
1 c. sliced, fresh mushrooms
1/2 c. chopped onion
1/2 c. chopped red or green pepper
1/2 c. thinly sliced carrots
1/2 c. chopped celery
2 c. chopped zucchini
4 c. water
2 (14 1/2 oz.) cans Italian-style stewed tomatoes, chopped in blender
1 can beef broth
1 c. tubetti pasta
grated Parmesan cheese

Preparation

Heat oil in large saucepan.
Add mushrooms, onion, pepper, carrots and celery; cook until onion is almost tender.
Add zucchini; cook 1 minute.
Stir in water, tomatoes and beef broth; heat to boiling.
Stir in uncooked pasta; heat to boiling.
Cook, stirring occasionally, 8 to 10 minutes, or until pasta is tender. Add salt and pepper to taste.
Serve with Parmesan cheese.
Makes about 6 servings.