• 1 Tbs. olive oil
• 1 onion, finely chopped
• 1/2 cup fresh mushrooms, sliced
• 1/4 cup green bell pepper, thinly sliced
• 1 cup canned stewed tomatoes, undrained
• 3 cups beef stock
• 1/2 lb. pepperoni, thinly sliced
• 1 tsp. Italian herb seasoning
• 1 cup shredded mozzarella cheese

Turn on broiler. Heat oil in a heavy nonstick skillet over medium high heat. Sauté next 3 ingredients 3-5 minutes until softened. Add remaining ingredients, except cheese. Season with salt and pepper to taste. Simmer 5-10 minutes until heated through, stirring occasionally. Transfer soup to ovenproof bowls and sprinkle with cheese. Broil 1-2 minutes until bubbly.

Per serving: calories 437, fat 33.8g, 69% calories from fat, cholesterol 60mg, protein 23.1g, carbohydrates 10.8g, fiber 1.6g, sugar 7.4g, sodium 1983mg, diet points 11.7.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.5, Fruit: 0.0, Bread: 0.0, Lean meat: 2.8, Fat: 5.3, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wine is: Chianti.