Thursday, February 14, 2013

Pasta soup

1lb ground beef
1 small onion, chopped (1 cup)
1 cup carrot, chopped
1 cup celery, chopped
2 cloves garlic, minced
28oz can crushed tomatoes
15oz can tomato sauce
15oz can beef broth (plus more for heating)
15oz can red kidney beans (with liquid)
15oz can great northern beans (with liquid)
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon pepper
8oz dry ditalini pasta
1. Brown ground beef in a large soup pot over medium-high heat. Drain then return to the pot. Add onions, carrots, celery, and garlic, with salt & pepper, then saute for 10 minutes, stirring occasionally. Add the remaining ingredients, except for the pasta, then simmer for 1 hour stirring occasionally.
2. When the soup has 10 minutes left to simmer, cook pasta in salted boiling water until just under al dente. Drain then add to the soup and simmer for 5-10 more minutes.
I forgot the beef broth so it was almost more like gulash...after adding that or some water it was more like soup. Another Pinterest find...yum!!

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