Beef and Vegetable Soup

By á-24350

Ingredients

• ■1 lb ground beef (grass-fed)
• ■1 onion, chopped
• ■extra-virgin olive oil
• ■2 zucchini, cut in half lengthwise and chopped
• ■2 carrots, chopped
• ■1 cup green beans, snapped into ~1-inch pieces
• ■~28 ounces diced tomatoes
• ■4 cups chicken broth
• ■1/2 teaspoon oregano
• ■1/2 teaspoon thyme
• ■1/4 teaspoon crushed red pepper flakes
• ■1 bay leaf
• ■1 cup dry pasta (optional)
• ■kosher or sea salt, freshly ground pepper
• ■grated Parmesan cheese, for serving (optional)

Preparation

Step 1

In a large skillet, heat ~ 1 tablespoon olive oil over medium high heat. Saute the onions until softened, then add the ground beef. Brown the beef, and season lightly with salt and pepper. (If beef is excessively fatty, pour off and discard some of the fat.)

Partially cook the pasta in salted, boiling water. I like to boil it for just a little over half the time recommended on the package. The pasta will finish cooking after you add it to the soup, and will adsorb more of the soup’s flavor.

Heat a large, heavy-bottomed soup pot over medium-high heat; add ~ 2 tablespoons olive oil. Saute the zucchini, carrots, and green beans for 6-8 minutes in the oil until they are starting to get tender. Add the tomatoes and chicken broth, with oregano, thyme, crushed pepper flakes, and bay leaf. Bring to a boil, then add the cooked beef and onions, and the cooked pasta. Taste and adjust seasoning with salt and pepper, if needed. Reduce heat and simmer for 30 minutes, stirring occasionally. Remove bay leaf and discard. Serve hot, with Parmesan cheese sprinkled on top.