Italian-Style Beef-And-Pepperoni Soup

Enjoy the hearty Italian flavors you love without the guilt! This low-calorie soup is best when topped with Parmesan cheese and fresh basil.

Ingredients:

• 1 pound extra-lean ground beef 
• 1 cup sliced turkey pepperoni (3 ounces)
• Vegetable cooking spray
• 1 cup sliced fresh mushrooms 
• 1 green bell pepper, seeded and chopped 
• 1 bunch green onions, chopped
• 2 garlic cloves, minced
• 1 teaspoon olive oil 
• 2 tablespoons tomato paste
• 1 (28-ounce) can crushed tomatoes 
• 4 cups low-sodium fat-free chicken broth
• 1 tablespoon chopped fresh or 1 teaspoon dried basil
• 1 tablespoon chopped fresh or 1 teaspoon dried oregano
• 1 teaspoon freshly ground pepper
• Garnishes: sliced fresh basil, shredded Parmesan cheese
• Parmesan Toast Points (optional)

Directions:

1. Cook ground beef and pepperoni in a Dutch oven coated with cooking spray over medium-high heat 8 minutes or until beef crumbles and is no longer pink. Rinse and drain beef mixture.
2. Sauté mushrooms and next 3 ingredients in hot oil in Dutch oven 5 minutes. Stir in beef mixture, tomato paste, and next 5 ingredients. Bring to a boil; reduce heat, and simmer 30 minutes. If desired, garnish and serve with Parmesan Toast Points.

 Southern Living

DECEMBER 2000