My parents arrived last night for a visit so I had this soup waiting for them once they were settled in. It was yummy and hearty and perfect for an on again off again rainy day. It comes from “Cooking Classy”.
1 tablespoon olive oil
1 cup chopped carrots
1 cup chopped onion
2 cloves garlic, minced or pressed
1 1/2 pounds ground beef
4 cups beef broth
2 (8 oz each) cans tomato sauce
1 (14.5 oz) can petite diced tomatoes
1 tablespoon Worcestershire sauce
1 teaspoon dried marjoram
3/4 teaspoon dried thyme
2 bay leaves
1 teaspoon salt
1/2 teaspoon pepper
5.6 oz (1 1/4 cups) uncooked small pasta
1 Heat olive oil in large pot over medium high heat. Add carrots and onions and saute for 3 minutes then add garlic and saute 1 more minute. Pour mixture onto a plate.
2 Cook ground beef until browned. Drain fat from beef.
3 Return veggies to pot with beef and add broth, tomato sauce, tomatoes, Worcestershire, marjoram, thyme, bay leaves, salt and pepper. Bring to a boil. Add pasta and cook, stirring occasionally, until pasta has cooked through, approximately 10 – 15 minutes.
4 Remove bay leaves and serve.