• 1 lb ground beef
• 1 onion, sliced
• 2 large green bell pepper, cut into 1 inch pieces
• 2 cloves garlic, finely chopped
• 2 cups water
• 2 (14.5 oz) cans Italian-style diced tomatoes, drained
• 1 (6 oz) can tomato paste
• 2 cups uncooked mafalda pasta (mini lasagne noodles)
• 1 Tbsp packed brown sugar
• 1 1/2 tsp Italian seasoning
• 1/4 tsp ground black pepper
• 1 1/2 cups seasoned croutons
• 1 1/2 cups shredded part-skim mozzerella cheese

1. Cook beef, onion, bell peppers and garlic in Dutch oven over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown and onion is tender. Drain.
2. Stir in water, diced tomatoes and tomato paste. Stir in pasta, brown sugar, Italian seasoning and pepper. Heat to boiling; reduce heat. Cover and simmer about 10 minutes, stirring occasionally, until pasta is tender.
3. Set oven control to broil.
4. Pour hot soup into 6 ovenproof soup bowls or casseroles. Top each with 1/4 cup croutons. Sprinkle with cheese.
5. Broil soup with tops 3 to 4 inches from heat 1 to 2 minutes or until cheese is melted.

Makes 6 servings

(Diane135)