ItalianCountryside Soup

Contributed By: Terry Borden

Ingredients:

1 pound lean ground beef
1 small sweet onion, finely diced
3 cloves garlic, minced
2 tablespoons pesto, store-bought or homemade
1 tablespoon dried Italian seasoning
1 teaspoon kosher salt
1 teaspoon black pepper
1 (32-ounce) container chicken stock, unsalted
1 (24-ounce) jar pasta sauce
1 (15.5-ounce) can cannellini beans, drained
1 (14.5-ounce) can petite diced tomatoes
1 (16-ounce) package gnocchi
2 cups baby spinach, optional
1/4 cup parmesan cheese, grated
fresh parsley, optional, to taste, chopped, for garnish

Method:

Step 1 - In a Dutch oven or large stockpot over medium heat, add the beef and the onion and cook, while crumbling the meat, until it is no longer pink, about 10 minutes.
Step 2 - Drain the grease from the pot.
Step 3 - Add the garlic, the pesto, the Italian seasoning, the salt, and the pepper to the beef-onion mixture and cook, while stirring, until fragrant, about 1 minute.
Step 4 - Add the chicken stock, the pasta sauce, the beans, and the diced tomatoes with their juices. Stir to combine and bring the mixture to a simmer.
Step 5 - Simmer uncovered until the flavors meld together, about 15 minutes.
Step 6 - Add the gnocchi and stir to combine.
Step 7 - Simmer until the gnocchi starts to float, about 4 minutes.
Step 8 - Stir in the spinach and the Parmesan cheese and cook until the spinach is wilted, about 2 minutes.
Step 9 - Serve garnished with the parsley.

Helpful Hints:

Time: 50 minutes
Yield: 8 servings


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