PASTA SOUP WITH BEEF, TOMATOES AND VEGETABLES

SERVES 4-6

It is so much fun having my mother around. She loves looking at cookbooks and magazines for new recipes. She always has me check one in which she is interested before preparing. I usually don’t agree with all of the ingredients or instructions, but it gives me an idea for something new and different. This easy and delicious soup is just one example.

INGREDIENTS

2 tablespoons olive oil

1 pound ground beef chuck (can use round or sirloin)

2 medium green peppers, coarsely chopped

1 large onion, coarsely chopped

Salt and pepper to taste

4 to 6 large cloves garlic, minced

1 can (6 ounces) tomato paste

2 cans (14.5 ounces each) whole tomatoes, crushed with fingers, with juices

6 cups water

1/2 teaspoon dried thyme leaves

1 teaspoon dried basil leaves

1 teaspoon dried oregano leaves

1 tablespoon dried parsley leaves

2 cups uncooked elbows or similar pasta

Freshly grated Parmesan cheese

Heat a large soup pot over medium-high heat. Add the oil, then the ground beef. Sauté until lightly browned, about 5 minutes, breaking the beef into bits while cooking. Add the peppers and onions; season lightly with salt and pepper. Sauté until tender, about 5 minutes, scraping up the browned bits in the bottom of the pan as they cook. Add the garlic and sauté 1 minute. Stir in the tomato paste and sauté another minute. Add the tomatoes, water, thyme, basil, oregano, parsley. Season again with salt and pepper. Bring to a boil; cover and reduce to medium-low and simmer for 10 minutes. Bring back to a boil; add the pasta. Reduce again, cover and simmer, stirring occasionally, until the pasta is tender, about 8 minutes. Taste for seasoning and serve, passing the cheese separately.

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