6 Servings 105 min Cook
1 Lb Ground Beef
1 1/2 Tsp Salt
1/2 Cup, chopped Onions
1 Stalk, medium (7-1/2" - 8" long) Celery
1/2 Cup grated Carrots
2 Can (15 oz) Tomatoes
6 Cup Beef Broth Or Bouillon Canned Soup
2 Tbsp, crumbled Bay Leaf
4 Oz Pasta
4 Tbsp Parmesan Cheese
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).
Add the pasta, stir and cook according to package directions.
Enjoy!
Recipe inspired by: http://www.
skinnytaste.
com/2016/01/beef-tomato-and-acini-di-pepe-soup.
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