1 - 28 oz can of tomato puree
add 2 cans of chicken broth (using can from tomato puree)
3/4 cup pepperoni diced
1 tsp Italian seasoning - dried
dash of dried basil
salt & pepper to taste
dash of onion and garlic powder to taste
dash of oregano
also throw in some celery leaves.
6 Qt. pot: put all in. Bring to a boil then turn down to a simmer. When almost done add some Romano cheese cook down and taste adjust seasonings. Serve in individual bowls top with shredded mozzarella and slices of crusty Italian bread.
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