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Ingredientes
- 6 c. Beef broth
- 1 c. Elbow macaroni
- 2 Tbsp. Extra virgin olive oil
- 1 c. Onion, finely minced
- 2 lrg Clov garlic, chopped
- 1 tsp Dry oregano
- 1 tsp Dry basil
- 1/2 tsp Dry thyme
- 3/4 lb Lean grnd beef
- 1 x 28 ounces ca peeled italian-style tomatoes
- 1 med Zucchini
- 1 x 10 ounces pa frzn mixed vegetables
- 1 x 15 ounces ca kidney beans Salt Pepper Red wine vinegar Parmesan cheese, grated
Direcciones
- Bring broth to a boil in a soup pot; add in macaroni. Cook till al dente; cover and remove from heat. Heat oil in a 12" frying pan. Add in onion, garlic and herbs and saute/fry till onions are translucent/soft. Stir in grnd beef, breaking it up with a fork, and cook till beef is no longer pink. Break up tomatoes, removing tough stalk ends, and add in to meat. Add in zucchini and mixed vegetables and simmer for 15 min. Add in to the broth and macaroni, along with the kidney beans and their liquid. Season with salt, pepper and red wine vinegar to taste. Garnish with Parmesan cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 475g | |
| Recipe makes 5 servings | |
| Calories 408 | |
| Calories from Fat 153 | 38% |
| Total Fat 17.08g | 21% |
| Saturated Fat 5.22g | 21% |
| Trans Fat 0.64g | |
| Cholesterol 46mg | 15% |
| Sodium 992mg | 41% |
| Potassium 606mg | 17% |
| Total Carbs 39.58g | 11% |
| Dietary Fiber 2.5g | 8% |
| Sugars 3.14g | 2% |
| Protein 22.9g | 37% |
