Beef and red bean soup
15 ml (1 tbsp) Olive oil
2 onions, chopped
4 cloves of garlic, minced
2 stalks celery, finely chopped
2 large carrots, peeled and diced
454g (1 lb) extra-lean ground beef
1 can kidney beans, rinsed and drained
4 cups Beef or vegetable stock
1 L (4 cups) Tomato coulis
175 ml (3/4 cup) Small short pasta
2 bay leaves
15 mL (1 tbsp.) Dried Italian herbs
5 ml (1 tsp.) each: oregano, ground thyme
In a saucepan, brown the onions with the oil and
Add garlic and meat and stir until meat is cooked through.
Add the rest vegetables and stir for about 2-3 minutes
Add stock, kidney beans, tomato coulis and herbs.
Stir well, then bring to a boil.
Reduce heat and cook for 30 minutes.
Stir in the pasta and continue cooking over medium heat until almost cooked through, about 5-7 minutes
. The pasta will finish cooking in the hot liquid.
Remove the bay leaves.
When ready to serve, sprinkle with fresh basil leaves and parmesan🥣🥣🥣