3/4 c. riso or acini di pepe soup macaroni, uncooked
3/4 c. chopped onion
1 c. sliced fresh mushrooms
1/4 c. chopped green bell pepper
2 cloves garlic, peeled and minced
1 tsp. olive oil
2 c. beef broth
2 c. tomato sauce
2 tsp. dried basil
1 tsp. ground fennel
2 oz. Mozzarella cheese, shredded
Dried basil, for garnish

In a large pot, cook macaroni in boiling water about 10 minutes, or until tender; drain.

Saute onion, mushrooms, green pepper and garlic in olive oil until onion is transparent. Add beef broth, tomato sauce, basil, fennel and cooked macaroni; simmer 10 minutes. Mixture will thicken. Add water to achieve desired consistency.

Ladle soup into bowls. Top each serving with 1/4 of the cheese and a pinch of basil. NOTE: This soup freezes well.