Sunday, October 15, 2017

Minestrone Soup With Beef

© "So Easy, So Delicious"
1 T olive oil
1 lb ground beef
1 large onion, chopped
3 garlic cloves, minced
1 medium eggplant, peeled and cubed
2 carrots, chopped
2 stalks celery, chopped
5 C beef broth
28 oz can crushed Italian tomatoes
1/2 tsp nutmeg
2 T parsley, chopped
1/2 C small pasta (tiny shells, stars, orzo, etc.)
Salt and pepper, to taste
Grated Parmesan cheese, for garnish

Heat oil in a large soup pot and add ground beef, onion and garlic. Cook until meat is no longer pink. Add eggplant, carrots, celery, broth, tomatoes, nutmeg and parsley. Bring to a boil, reduce heat, and simmer over low heat for 30 minutes. Add pasta and simmer for an additional 30 minutes. Season with salt and pepper. Garnish with Parmesan cheese, if desired.

Hint: This soup freezes well. You can substitute ground turkey or chicken for the beef.

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