1 Tbsp. olive oil
1 small onion, chopped
1 green pepper, chopped
1/2 c. sliced mushrooms
1 (28 oz.) can plum tomatoes, undrained
1 c. beef stock
1/4 c. fresh basil, chopped or 1 tsp. dry basil
1 c. thinly sliced pepperoni
1 c. shredded Mozzarella cheese
1/4 c. Parmesan cheese

In saucepan heat oil; add onion, pepper and mushrooms. Stir-fry until soft, but not browned. Add tomatoes, stock, basil and pepperoni; cook until heated through. Mix 2 cheeses; ladle soup into 4 ovenproof bowls. Sprinkle with cheese. Broil until cheese melts. Or microwave on High for 1 1/2 minutes. Serve immediately with some warm crusty French bread. Makes 4 servings.