Italian-Style Beef-and-Pepperoni Soup

Ingredients

• 1 tablespoon teaspoon basil dried fresh chopped
• 10 servings garnishes: basil fresh shredded sliced
• 28 ounce canned tomatoes crushed canned
• 1 pound extra-lean ground beef 
• 4 cups chicken broth fat-free low-sodium
• 1 cup mushrooms fresh sliced
• 2  garlic cloves minced
• 1  bell pepper green seeded chopped
• 1 bunch green onions chopped
• 1 teaspoon olive oil 
• 1 tablespoon teaspoon oregano dried fresh chopped
• 1 teaspoon pepper freshly ground
• 2 tablespoons tomato paste 
• 3 ounces turkey pepperoni sliced

Equipment

• dutch oven

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. Saut 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.