★Ingredients
- 1 tablespoon olive oil
- 1 lb (450g) ground beef or sausage
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup green beans, chopped
- 6 cups beef or chicken broth
- 1 teaspoon dried oregano
- 1 cup small pasta (like ditalini or elbow)
- 1 teaspoon dried basil
- Salt and pepper, to taste
- Grated Parmesan cheese, for serving
- Fresh parsley, chopped (optional)
★Instructions
- Cook the Meat*
- In a large pot, heat olive oil over medium heat. Add the ground beef or sausage and cook until browned. Break the meat into small pieces as it cooks. Remove the meat with a slotted spoon and set aside.
- Sauté the Vegetables*
- In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
- Add the Remaining Vegetables*
- Stir in the diced zucchini and green beans. Cook for another 3-4 minutes.
- Add Broth and Tomatoes*
- Pour in the broth and the can of diced tomatoes with their juice. Add the browned meat back into the pot. Stir in the oregano, basil, salt, and pepper. Bring to a boil.
- Simmer the Soup*
- Reduce the heat to low and let the soup simmer for 20-25 minutes, allowing the flavors to meld.
- Cook the Pasta*
- While the soup is simmering, cook the pasta separately according to the package instructions. Drain and set aside.
- Combine and Serve*
- Add the cooked pasta to the soup. Stir well and let it heat through for a few minutes. Taste and adjust seasoning if needed.
- Serve*
- Ladle the soup into bowls. Top with grated Parmesan cheese and a sprinkle of fresh parsley, if desired. Serve hot.
Tips*
- You can substitute ground beef or sausage with ground turkey or chicken for a leaner option.
- Feel free to add other vegetables like spinach, kale, or corn.
- For a richer flavor, add a splash of red wine or balsamic vinegar while sautéing the vegetables.
Enjoy!