Rainbow Soup

• 2 medium carrots, peeled and thinly sliced
• 2 medium sweet red peppers, seeded and cut into very thin slices
• 2 qts. water
• 2 qts. low-sodium chicken broth
• 1 tsp. dried basil
• 1/2 tsp. dried oregano
• 1/2 tsp. dried thyme
• 2 c. packed fresh spinach, thinly sliced
• 1/2 lb. fresh mushrooms, thinly sliced
• 4 oz. dry angel hair pasta, broken in quarters
• 6 T. grated Parmesan cheese

Combine first seven ingredients in a large pot and bring to a boil. Cover, reduce heat and simmer 5 minutes or just until vegetables are tender.

Add spinach, mushrooms and angel hair pasta. Simmer 3 to 4 minutes or until pasta is al dente.

Ladle into serving bowls, and sprinkle each with Parmesan cheese. (Recipe can be halved – but I’d just freeze the leftovers!)

• Yields: 16 servings
• Preparation Time: 20 minutes