Italian Vegetable Soup
Servings: 8 servings
Ingredients
- 1 lb ground beef
- 1 onion
- 3 cloves garlic minced
- 3 carrots diced
- 2 stalks celery diced
- 15 oz tomato sauce 1 can
- 15 oz fire roasted diced tomatoes 1 can
- 2 c beef broth you may need more, see instructions
- 1 Tb parsley
- 1 teaspoon oregano
- 1 teaspoon basil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 15 oz cannellini beans 1 can, rinsed and drained
- 1 ½ c frozen green beans
- ¾ - 1 c small pasta ditalini, macaroni, mini-farfalle, or other bit-sized pasta
- Parmesan cheese for serving
Instructions
- To begin, cook the ground beef and onion together in a Dutch oven until the meat is browned and the onion is tender. Drain off any excess grease from the beef if needed.
- Add in the minced garlic and cook for another minute or two.
- Add in the tomato sauce, diced tomatoes, beef broth, carrots, celery, parsley, basil, oregano, salt, and pepper. Stir to combine.
- Bring the soup to a boil, then reduce the heat to low-medium, and cook for 15-20 minute, or until the carrots and celery are almost cooked.
- Add in the remaining ingredients, except the parmesan cheese.
- Cook until the pasta is cooked through. The pasta sometimes likes to fall to the bottom and try to stick, so be sure to stir this often as the soup finishes cooking.
- NOTE: If your pasta absorbs too much liquid, you may need additional beef broth to thin this out.
- Serve topped with a sprinkling of parmesan cheese.
- Enjoy!
See This Recipe:
https://cosmopolitancornbread.com/italian-vegetable-soup/Nutrition
Serving: 1c | Calories: 256kcal | Carbohydrates: 22g | Protein: 14g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 427mg | Potassium: 386mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4016IU | Vitamin C: 6mg | Calcium: 45mg | Iron: 2mg
