3/4 c. acini de pepe pasta, uncooked
3/4 c. chopped onion
1 c. sliced fresh mushrooms
1/4 c. chopped green bell pepper
2 cloves garlic, 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

In large pot, cook pasta in boiling water about 10 minutes; drain. Saute onion, mushrooms, pepper and garlic in olive oil until onion is transparent. Add beef broth, tomato sauce, basil, fennel and cooked pasta. Simmer 10 minutes. (Mixture will thicken.) Add water to achieve desired consistency. Serve topped with cheese and a pinch of basil.