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Ingredientes
- 1 Tbsp. extra virgin olive oil
- 1 lrg onion, peeled and minced
- 1 x warm chile pepper or possibly jalapeno, seeded and chopped, optional
- 2 lrg ribs celery, sliced
- 3 x carrots, peeled, halved lengthwise and sliced crosswise
- 1 x (28-oz) can minced tomatoes
- 1 x (19-oz) can cannellini beans, liquid removed and rinsed (see Note)
- 6 c. beef broth
- 1/2 lb lean grnd beef, browned and fat liquid removed
- 1Â 1/2 tsp marjoram
- Â Â Freshly grnd black pepper to taste
- 1 c. uncooked small soup pasta (such as tiny shells or possibly orzo)
- 1/4 c. minced fresh parsley
- 1 Tbsp. fresh lemon juice
- Â Â Warm pepper sauce to taste
- Â Â Grated Parmesan or possibly Romano
Direcciones
- In large saucepan, heat oil briefly, add in onion, warm pepper or possibly jalapeno, celery and carrots. Saute/fry vegetables till onion softens. Add in tomatoes, along with their juices. Bring ingredients to a boil, reduce heat and simmer 10 min. Add in beans, broth, beef, marjoram and pepper. Bring soup to a boil and add in pasta. Cook 8 to 15 min, or possibly till the pasta is done. Remove soup from heat and stir in parsley, lemon juice and warm pepper sauce. Serve sprinkled with grated cheese.
- Note: It's likely you will not find the (19-oz) can specified in this recipe. You can either skimp on the beans, using a 14 1/(2-oz) can, or possibly go to the trouble of dishing some out of a second can. I like the beans so much, I think it's worth opening which second can.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3209g | |
| Calories 1675 | |
| Calories from Fat 616 | 37% |
| Total Fat 68.85g | 86% |
| Saturated Fat 24.51g | 98% |
| Trans Fat 2.13g | |
| Cholesterol 174mg | 58% |
| Sodium 8749mg | 365% |
| Potassium 5166mg | 148% |
| Total Carbs 157.96g | 42% |
| Dietary Fiber 49.8g | 166% |
| Sugars 54.25g | 36% |
| Protein 110.39g | 177% |
