- 1 tablespoon vegetable oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 pound ground beef
- 1 (14.5 ounce) can low-sodium chicken broth
- 2 (14.5 ounce) cans diced tomatoes
- 2 cups tomato sauce
- 1/2 cup water, more if needed
- 2 cups diced carrots
- 1 zucchini, sliced and quartered
- 1 green bell pepper, diced
- 1 tablespoon dried basil
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup finely chopped broccoli
- 1/2 cup elbow macaroni
- 1/4 cup shredded Parmesan cheese, or more to taste
- Heat vegetable oil in a large frying pan over medium heat; cook and stir onion and garlic until fragrant, about 2 minutes. Add ground beef; cook and stir until beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain excess grease.
- Transfer ground beef mixture to an 8-quart stockpot; add chicken broth, diced tomatoes, tomato sauce, water, and carrots. Bring to a boil; reduce heat and simmer until carrots are partially cooked, 10 minutes. Add zucchini, bell pepper, basil, oregano, salt, and black pepper; simmer until carrots are tender, about 10 more minutes.
- Stir broccoli and macaroni into soup; simmer until macaroni is cooked through but firm to the bite, about 10 minutes. Garnish with Parmesan cheese to serve.
03/24/2018
recipepes.com
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