“From 1001 Low Fat Recipes. Vegetarian if you use vegetable stock instead of chicken stock.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Spray a large saucepan with cooking spray; heat over medium until hot.
  2. Saute onions and mushrooms until tender, about 10 minutes.
  3. Add chicken stock, tomato puree, and vermouth; heat to boiling.
  4. Reduce heat and simmer, covered, 5 minutes.
  5. Stir in basil and chives; sprinkle with Parmesan.

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