Italian Beef Soup

A hearty, comforting soup loaded with ground beef and veggies, perfect for any night. Pairs well with fresh sourdough with ghee.

Makes: 6-8 servings

Ingredients

• 2 lbs lean ground beef

• 1 whole onion, chopped

• 4 carrots, diced

• 5 stalks celery, diced

• 1½ tsp garlic powder

• 1½ tsp dried oregano

• 1½ tsp dried basil

• 1 (28 oz) can fire-roasted diced tomatoes

• 1 (8 oz) can tomato sauce

• 1 (15 oz) can beans, kidney or cannellini

• 1 tbsp white wine vinegar

• 3 cups beef bone broth

• 3 cups water

• 1 cup organic shell pasta (regular or use Jovial shells for a gluten-free option)

• Salt and pepper to taste

Toppings

• Freshly grated Parmesan

• Fresh parsley

Instructions

1. In a large pot, brown the ground beef over medium heat until fully cooked. Set aside, leaving any rendered fat in the pot.

2. Add chopped onion, carrots, and celery. Cook until veggies soften, about 5–7 minutes.

3. Stir in garlic powder, oregano, and basil. Use salt and pepper according to your liking. Cook 1 minute more until fragrant.

4. Add the fire-roasted diced tomatoes with their juice, tomato sauce, beans, white wine vinegar, beef bone broth, and water. Bring to a boil, then reduce heat and simmer for 15 minutes.

5. Stir in the shell pasta and cook until tender, about 8–10 minutes.

6. Serve hot, topped with freshly grated Parmesan and parsley.