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 (7-1/2" - 8" long) or 40g

• Carrots

  Raw

  ½ cup grated or 55g

• Tomatoes

  Crushed, canned

  2 can (15 oz) or 850g

• 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 up into small bits, 10-12 minutes. Add the onion, celery, and carrots and sauté 3 to 4 minutes. Add the tomatoes, stock, and bay leaf; cover and cook on low until the beef and the vegetables are tender, about 1 to 1 1/2 hours (you may need to add more broth or water if it evaporates too much).
2. Add the pasta, stir and cook according to package directions. Enjoy!
3. Recipe inspired by: http://www.skinnytaste.com/2016/01/beef-tomato-and-acini-di-pepe-soup.html

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