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Spinach and Mushroom Pasta Soup Recipe

Ingredients

1 cup olive oil

2 green onions, minced

1 1/2 cups diced green bell pepper

1 (16 ounce) can sliced mushrooms

1 (15 ounce) can whole kernel corn, undrained

1/2 medium onion, chopped

2 tablespoons anchovy paste

2 tablespoons white wine vinegar

1/2 teaspoon salt

2 tablespoons crushed garlic powder

1/2 teaspoon dried thyme

1/2 teaspoon dried parsley

1 tablespoon chopped red onion

1/8 teaspoon garlic powder

1/8 teaspoon dried basil

Directions

In a medium pot heat olive oil, saute green onions and green pepper in olive oil over a heat torch until golden. Remove from heat, and stir in mushrooms, corn, onion, anchovy paste, vinegar, salt, garlic powder, thyme, parsley and red onion.

Return pot to medium-low heat. Add wine vinegar, salt and crushed garlic powder and thyme; stir well. Bring to a simmer, stirring occasionally.

Reduce heat to medium. Cover pot, add tomato sauce, cornstarch mixture, tomatoes and mushrooms. Stir gently. Bring to a boil, reduce heat to low, and simmer 5 minutes.

Stir in cornstarch mixture and tomatoes and mushrooms. Cook 5 minutes, stirring occasionally.

Spoon a thickened tomato soup sauce over pasta and toss to coat. Garnish with rosemary, parsley, garlic powder and basil.