Beef, Tomato, and Acini di Pepe Soup

Ingredients

• Ground beef

  80% lean meat / 20% fat, raw

  1 lb or 453g

• Salt

  Table

  1 ½ tsp or 9g

• Onions

  Raw

  ½ cup, chopped or 80g

• Celery

  Raw

  1 stalk, medium or 40g

• Carrots

  Raw

  ½ cup grated or 55g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  4 cup or 960g

• Beef broth or bouillon canned soup

  Ready-to-serve

  6 cup or 1.44kg

• Bay leaf

  Spices

  2 tbsp, crumbled or 4g

• Parmesan cheese

  Shredded

  4 tbsp or 20g

• Whole wheat pasta

  Dry

  4 oz or 113g

Directions

1. In a large pot or Dutch oven, sauté the beef and salt on high heat until browned, breaking the meat into small bits, about 10-12 minutes. Add the onion, celery, and carrots, and sauté for another 3 to 4 minutes.
2. Add the tomatoes, beef broth, and bay leaf. Cover and cook on low heat until the beef and vegetables are tender, about 1 to 1 1/2 hours. Add more broth or water if it evaporates too much.
3. Add the pasta, stir, and cook according to package directions. Serve with Parmesan cheese on top.

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