1 T. of olive oil

1 large red onion, chopped

1 large bell pepper, chopped

4 large garlic cloves, minced

8 large button mushrooms, chopped

A pinch of sea salt

A pinch of black pepper

A pinch of dried oregano

A pinch of dried basil

1 – 28 ounce can of crushed tomatoes

1 – 16 ounce can of tomato sauce

1/2 a carton of vegetable broth

8 ounces of fusilli pasta

Mozzarella, cubed

Parmesan cheese, shredded

 

In a large stockpot sauté onion, green pepper, mushrooms and garlic until tender with sea salt, black pepper, oregano and basil. Add tomatoes, tomato sauce and broth and stir. Cook for at least 1 hour. (I like soup that cooks for a while. It makes the flavors come together.) Add pasta and cook until tender. Put several cubes of mozzarella on the bottom of your bowl and top with soup. Then add Parmesan to the top of the soup.