|2 servings||calories per servings 530||protein serving 34 g||carbs per serving 61 g||total fat per serving 19 g|
What’s not to love about a hearty bowl of beef and vegetable soup on a cool spring evening? If you said “needs more pasta”, we have good news for you! In addition to a fragrant base of onion and celery, alongside tender spinach and sweet spring peas, egg noodles in the shape of pappardelle (which comes from the word meaning “to gobble up”!) swirl in a deliciously warming broth. Not to be outdone, ground beef fills your bowl with rich, meaty flavor—since it’s grass-fed and raised humanely, it’s a more flavorful and healthful choice for you and your family.
|Nutrition Facts||/ Per Serving|
|Total Fat||19 g|
|Saturated Fat||7 g|
|Trans Fat||0 g|
|Total Carbohydrates||61 g|
|Dietary Fiber||8 g|
Place a saucepan over high heat. Add bouillon cubes, 3 cups water and 1/4 teaspoon kosher salt.
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.
When broth boils, add pasta. Reduce heat to medium. Cook, stirring occasionally, until almost tender, about 7 minutes.
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.
Add beef, 1/4 teaspoon kosher salt and 1/4 teaspoon pepper. Cook, breaking up beef, until beef is browned, about 5 minutes.
Add to pasta spinach, peas and oregano. Cook, stirring occasionally, until peas are tender, about 2 minutes.
• 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.
Divide soup between 2 bowls. Drizzle each with 1/2 teaspoon olive oil, and enjoy!
Named a Georgia Grown Executive Chef for 2017, Cynthia shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready.Learn More...