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Epicure's Roasted Red Pepper and Tomato Zuppa
Make extra for a delicious chili makeover on Wednesday.

INGREDIENTS
Makes 4 servings

Prep Time: 5 minutes
Cook Time: 10–15 minutes

1 — 14 oz (398 ml) can low-sodium diced tomatoes

4 cups (1 L) prepared Epicure’s Chicken Bouillon

2 Tbsp (30 ml) Epicure’s Roasted Red Pepper Dip Mix

Epicure’s Black Pepper, to taste
  1. Whisk tomatoes, Epicure's Chicken Bouillon and Epicure's Roasted Red Pepper Dip Mix in Epicure’s 12-cup Multi-Purpose Pot.
  2. Bring to a simmer for 5 minutes.
  3. Season with Epicure's Black Pepper and serve.
Per serving: Calories 80, Fat 2 g (Saturated 0.5 g, Trans 0 g), Cholesterol 0 mg, Sodium 120 mg,
Carbohydrate 10 g (Fibre 2 g, Sugars 1 g), Protein 7 g
Chef Tip Top with grated Parmesan cheese, a dollop of prepared Epicure's Pesto or with Epicure’s Garlic Croutons.

Serving Suggestion Serve with low-fat cheese slices and grilled whole-grain pita wedges.