Tuesday, October 26, 2010

Beefy Tortellini Soup

This delicious soup makes a TON! Feed the masses, or make it one night during the week, and then heat up the left-overs for an easy Sabbath Day dinner--talk about a satisfying day of rest!


In a large stock pot, cook 15 minutes on medium low:
1 lb hamburger, 85/15 (any leaner and you'll have to add fat to cook the veg)
1 onion, diced
2 ribs celery, diced
2 small carrots, 1/4 inch rounds
salt and pepper

Add and cook 1 minute:
3 cloves minced garlic

Add, bring to a boil, reduce heat, and simmer 20 minutes:
3 14.5 oz cans Italian Stewed Tomatoes, blended*
1 8 oz can tomato sauce
1 6 oz can tomato paste
2 boxes beef stock in a box (about 8 cups)
2 teaspoons dried basil
1 teaspoon dried oregano
1 Tablespoon sugar

Add and simmer 3 minutes:

Add and simmer 3 minutes:
1 can cannellini beans 
10 oz bag spinach (chopped, if you want, or you could use 1 package frozen chopped spinach, thawed and squeezed)

Serve with:
Freshly grated Parmesan cheese
Big ol' slice of bread

*The easiest and cleanest way I've found to do this is to dump the tomatoes into a quart jar (one can at a time) and use a stick blender until smooth.


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