About the Dish

  • Edward & Sons Low Sodium Veggie Bouillon Cube

    Edward & Sons Low Sodium Veggie Bouillon Cube

  • Pappardelle Pasta

    Pappardelle Pasta

  • Onion

    Onion

  • Garlic

    Garlic

  • Ground Grass-Fed Beef

    Ground Grass-Fed Beef

  • Spinach

    Spinach

  • Spring Peas

    Spring Peas

  • Oregano

    Oregano

METHOD

1
Place a saucepan over high heat. Add bouillon cubes, 3 cups water and 1/4 teaspoon kosher salt.
2
MISE EN PLACE • Break pasta into bite-size pieces. • Peel and chop onion. • Peel and mince garlic. • Discard any tough spinach stems. Roughly chop leaves. • Pick and chop oregano.
3
When broth boils, add pasta. Reduce heat to medium. Cook, stirring occasionally, until almost tender, about 7 minutes.
4
While pasta cooks: • Place a deep sauté pan over medium-high heat. Add 1/2 teaspoon olive oil. When oil is hot, add onion. Cook, stirring, until onion begins to become translucent, 2-3 minutes. • Stir in garlic. Cook, stirring, until fragrant, about 1 minute.
5
Add beef, 1/4 teaspoon kosher salt and 1/4 teaspoon pepper. Cook, breaking up beef, until beef is browned, about 5 minutes.
6
Add to pasta spinach, peas and oregano. Cook, stirring occasionally, until peas are tender, about 2 minutes.
7
• Pour pasta, vegetables and broth into beef mixture. Simmer, stirring, until fragrant and well-combined, 1-2 minutes. • Taste and adjust seasoning as desired with kosher salt and pepper.
8
Divide soup between 2 bowls. Drizzle each with 1/2 teaspoon olive oil, and enjoy!

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