The earthy flavor of Portobello mushrooms enriches this very simple soup made with stock, tomato paste and red wine. Just boil the ingredients with pastini pasta and serve.
1 (8-ounce) package dry pastini
3 cups veal stock
1 grilled Portobello mushroom cap, sliced
1 tablespoon tomato paste
1 tablespoon red wine
Salt and pepper to taste

1. In a large pot, combine all ingredients. Cook over medium-high heat for 8 to 10 minutes or until pasta is al dente.

Serves 4.