ROASTED RED PEPPER & ZUCCHINI TOMATO SOUP

1 1/2 Cups Fusilli, uncooked 1 Bacon Slice, chopped 1/2 Cup Onion, chopped 4 Garlic Cloves, chopped 2 Cups Zucchini, sliced 2 (16 OZ) Cans Fat Free Chicken Broth

1/2 Teaspoon Pepper 1 (14.5 OZ) Diced Tomatoes, undrained 1 (7 OZ) Bottle Roasted Peppers, chopped 1/4 Fresh Parsley, chopped 1/4 Cup Parmesan Cheese, grated

Cook pasta per instructions on package. Cook bacon in a pan 3 minutes, add onion and garlic. Cook 2 minutes. Stir in zucchini, cook 5 minutes. Add next 4 ingredients cook 7 minutes. Stir in parsley and pasta. Place into 4 bowls. Sprinkle with the parmesan cheese. (1 Tablespoon)

SERVINGS 4; CALORIES 240; FAT 6.2 g; PROTEIN 12.2 g; CARBS 34.9 g; FIBER 2.2 g; CHOL 9 mg; IRON 2.6 mg; SODIUM 657 mg; CALC 156 mg SERVING SIZE= 2 Cups

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Updated 12/7/99