We’ve been on quite the soup kick lately in our home. Soups in the winter are my equivalent of grilling in the summer. Delicious and (typically) healthy. Although my kids are pretty good with their veggies, this gives me even more of a chance to load them up! I’m a big fan of SkinnyTaste’s recipe’s and when I made this one for the first time it was a huge hit with everyone. Even Audrey who is 9.5 months and wants to consume everything we are eating could not get enough of this. She was practically hysterical every moment the spoon was not in her mouth, no joke. What’s great about this one is that there are options to cook this on the stove (which is how I made it and I’ll share below), the crock pot or an instant pot. With all that being said, I highly recommend it…as does Audrey ;)
Beef, Tomato and Acini di Pepe Soup via SkinnyTaste
1 lb 90% lean ground beef
1- 1/2 teaspoon kosher salt
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced carrot
28 oz can crushed or diced tomatoes
32 oz beef stock
2 bay leaves
4 oz small pasta such as Acini di pepei*
grated parmesan cheese, optional
In a large pot or Dutch oven, saute the beef and salt on high heat until browned, breaking the meat up into small bits.
Add the onion, celery and carrots and saute 3 to 4 minutes.
Add the tomatoes, stock and bay leaves, cover and cook low until the beef and the vegetables are tender, about 1 to 1 1/2 hours (you may need to add more broth or water if it evaporates too much).
Cook pasta according to package directions, drain and add to soup.
Serve with grated parmesan if desired.