I had a hard time naming this recipe because it contains beef, noodles, tomatoes, vegetables, and the perfect combination of spices. After eating this way for over a year now (for more information on this…see ‘About Me’ section) we’ve had to become creative in fulfilling the need for Italian food. I absolutely love pasta and sauce, but finding a gluten free, dairy free alternative that was hearty and actually delicious became a challenge. So if you’re like me…the search is over! The soup is fabulous and can be made ahead of time as long as the pasta is separate until serving. This is yet another meal that has been approved by multiple gluten/dairy eaters in my life that had no clue this was actually something “we could eat” because “it’s so good!” Because of its simplicity, you may even have the ingredients in your cupboard now…happy cooking 🙂
1 lb. lean ground beef
½ cup uncooked brown rice pasta (shells or elbows work best)
1 onion, diced
2 medium carrots, diced
3 cloves garlic, minced
28 oz. can organic crushed tomatoes (optional with basil)
¼ cup organic tomato sauce
2 cups beef broth
1 teaspoon dried marjoram
1 teaspoon dried oregano
1 tablespoon coconut oil
Salt and pepper as desired
1. Cook pasta as directed and set aside.
2. In Dutch oven cook the ground beef until brown. Strain out fat and set aside.
3. Cook the carrots and onion in the Dutch oven with oil of choosing, about 1-2 tablespoons. Cover and let vegetables to tenderize slightly 4-5 minutes over medium heat (don’t let them become complete soft for they will continue cooking later). Add minced garlic and sauté until fragrant, about one minute.
4. Return meat back to the Dutch oven with the vegetables. Add tomato sauce, crushed tomatoes, marjoram, beef broth, oregano, salt and pepper as desired and bring to a boil. Once the soup has boiled for 1 minute, reduce to simmer for 20-25 minutes, stirring occasionally.
5. Add pasta to soup and let it heat through, about 2-3 minutes. Serve with freshly chopped parsley.