Italian Macaroni And Bean Soup - cooking recipe

Ingredients
    1 lb lean ground beef
    1 lb elbow macaroni
    1 cup mixed beans
    1 celery rib
    1 small onion
    3 carrots
    3 garlic cloves
    2 tablespoons olive oil
    2 -4 beef bouillon
    4 -6 cups water
    1 tablespoon italian seasoning
    1 (15 ounce) can stewed tomatoes or 6 skinned fresh tomatoes
    grated pecorino romano cheese or parmesan cheese
Preparation
    In a food processor, add chopped carrots, celery, garlic and onion and process until minced.
    In a large pot, add 2T olive oil, and the minced carrot mixture. Saute 3-5 minutes until softened. Add ground beef and cook though. Add beans, tomatoes, bullion, water and italian seasoning. Simmer over medium-low heat 1-2 hours.
    Cook and strain, and rinse elbow macaroni. Add to pot, adding a bit more water if necessary. I like mine with less broth. Heat through. Serve with grated cheese and a chunk of crusty rustic italian bread.
    --Recipe Note-- I use 2 Knorr Beef bullion. If using a different brand, use 4 for desired strength.

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