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Add a photoA really great Italian soup that is especially good as the weather begins to cool down...serve with a hunk of crusty bread and you have a meal!!
Ingredientes
- 2 # ground beef (I used 80-20)
- 1-2 carrots, diced in to small pieces
- 1 onion, diced
- 2 stalks celery, diced
- 3-4 cloves garlic
- 2 T olive oil
- 1 t oregeno
- 1 t basil
- 1 t thyme
- 1 t celery seed
- 44 oz. petite diced tomatoes
- 24 oz. spaghetti sauce
- 3 quarts chicken broth
- 2 15.5 oz. cans white cannoli beans
- 1 15.5 oz.can red kidney beans
- 1# ditalini cut macaroni (or other small cut)
- salt and pepper to taste
Direcciones
- Brown ground beef and break up into small pieces, drain, set aside
- Slowly sweat carrots, onions and celery in olive oil
- In large stock pot mix ground meat and vegtables
- Add:
- Petite diced tomatoes
- Spaghetti sauce
- 2 quarts of chicken broth
- White cannoli beans
- Red kidney beans
- All the spices
- Bring all ingredients in stock pot to boiling and then simmer for 20-25 minutes allowing the flavors to blend.
- Add the 3rd quart of chicken broth and macaroni.
- Cook until macaroni is done.
- Serve with hard, crusty bread.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 562g | |
| Recipe makes 10 servings | |
| Calories 261 | |
| Calories from Fat 39 | 15% |
| Total Fat 4.4g | 6% |
| Saturated Fat 1.16g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 899mg | 37% |
| Potassium 648mg | 19% |
| Total Carbs 23.86g | 6% |
| Dietary Fiber 6.3g | 21% |
| Sugars 7.94g | 5% |
| Protein 8.22g | 13% |
