Beef, Tomato and Acini Di Pepe Soup

Soup season is winding down here in the PNW. I think I might have a couple more weeks, but you never know here. It could be summer tomorrow and then back to winter the day after. 

This soup recipe is so delicious. It's easy and hearty too. We had a somewhat blustery day and this was perfect to keep me warm. I think tomorrow it'll be even better as a leftover. 

Its such a simple recipe in fact, that I changed nothing. Absolutely nothing.

Beef, Tomato and Acini Di Pepe Soup

Recipe from SkinnyTaste

Serves 6

• 1 lb 90% lean ground beef
• 1- 1/2 tsp kosher salt
• 1/2 c diced onion
• 1/2 c diced celery
• 1/2 c diced carrot
• 28 oz can 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, sauté the beef and salt on high heat until browned, breaking the meat up into small bits. Add the onion, celery and carrots and sauté 3 to 4 minutes.

Add the tomatoes, stock and bay leaf, 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).

Add the pasta, stir and cook according to package directions.