Mama's Hearty Minestrone

Cook: 45 mins Total: 1 hr Prep: 15 mins

Servings: 8

Ingredient Checklist

• 1 tablespoon grapeseed oil

• 1 onion, diced

• 2 cloves garlic, minced

• 1 pound ground beef

• 1 (14.5 ounce) can low-sodium chicken broth

• 2 (14.5 ounce) cans diced tomatoes

• 2 cups tomato sauce

• ½ cup water, more if needed

• 2 cups diced carrots

• 1 zucchini, sliced and quartered

• 1 green bell pepper, diced

• 1 tablespoon dried basil

• 1 ½ teaspoons dried oregano

• ½ teaspoon salt

• ½ teaspoon ground black pepper

• 1 cup finely chopped broccoli

• ½ cup gluten-free elbow macaroni

• ¼ cup shredded Parmesan cheese, or more to taste

Directions

Step 1 - Heat vegetable oil in a large frying pan over medium heat; cook and stir onion and garlic until fragrant, about 2 minutes. Add ground beef; cook and stir until beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain excess grease.

Step 2 - Transfer ground beef mixture to an 8-quart stockpot; add chicken broth, diced tomatoes, tomato sauce, water, and carrots. Bring to a boil; reduce heat and simmer until carrots are partially cooked, 10 minutes. Add zucchini, bell pepper, basil, oregano, salt, and black pepper; simmer until carrots are tender, about 10 more minutes.

Step 3 - Stir broccoli and macaroni into soup; simmer until macaroni is cooked through but firm to the bite, about 10 minutes. Garnish with Parmesan cheese to serve.