Italian Macaroni and Bean Soup
- Ready In:
- 2hrs 20mins
- Ingredients:
- 13
- Serves:
-
6-8
ingredients
- 1 lb lean ground beef
- 1 lb elbow macaroni
- 1 cup mixed beans
- 1 celery rib
- 1 small onion
- 3 carrots
- 3 garlic cloves
- 2 tablespoons olive oil
- 2 -4 beef bouillon
- 4 -6 cups water
- 1 tablespoon italian seasoning
- 1 (15 ounce) can stewed tomatoes or 6 skinned fresh tomatoes
- grated pecorino romano cheese or parmesan cheese
directions
- In a food processor, add chopped carrots, celery, garlic and onion and process until minced.
- In a large pot, add 2T olive oil, and the minced carrot mixture. Saute 3-5 minutes until softened. Add ground beef and cook though. Add beans, tomatoes, bullion, water and italian seasoning. Simmer over medium-low heat 1-2 hours.
- Cook and strain, and rinse elbow macaroni. Add to pot, adding a bit more water if necessary. I like mine with less broth. Heat through. Serve with grated cheese and a chunk of crusty rustic italian bread.
- --Recipe Note-- I use 2 Knorr Beef bullion. If using a different brand, use 4 for desired strength.
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RECIPE SUBMITTED BY
The Miserable Gourm
Townsend, 46
I grew up in New Jersey with an Italian mother, and Ukranian father. Needless to say I developed a love for a wide variety of foods! I love the Polish Ukranian influence my paternal side brought forth, as well as the traditional Italian cuisine from my mother's side of the family. For me, I have a passion for chocolate and desserts! I always use real butter, rich cream, sugar, and real vanilla, but I understand why we substitute them, and believe all of my recipes fare well with the substitutions, if you choose to do so. I only use salt in my potatoes, so don't expect to see too much of it in any of my recipes!Every recipe I publish has been time tested, and tasted, and raved about! So I guarantee, you'll be happy with every one you try! Thanks for visiting! I hope you come back again!