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Zuppa Italiana

MyPlate2Yours- Lynn Dugan

The cool weather recently has brought me back to veggie centric soups. This was a perfect day for soup and I was craving an Italian-inspired one. I thought of minestrone but was missing some of the traditional ingredients. The result is this hearty, flavorful soup that is ready in under an hour. I think I need another bowl!

Zuppa Italiana (serves 8)

1 pound lean ground beef (90%)

1 large carrot, dice

1 sweet onion, dice

1 stalk celery, dice

2 zucchini, large dice

1 pound Yukon gold potato, large dice

3 cloves garlic, minced

2 tablespoons olive oil

28-ounces diced tomatoes

2 tablespoons tomato paste

1 teaspoon Italian seasoning

2 bay leaves

2 quarts beef stock

Freshly ground pepper and salt, to taste

Parmesan cheese, shredded for garnish

In a large saucepan or Dutch oven, heat oil and sauté carrots, onion and celery for about 5 minutes. Add ground beef and garlic. Season with pepper and Italian seasoning. Cook until beef is browned, about 10 minutes. Stir in tomato paste and heat while mixing to combine. Add stock, tomatoes, potatoes, zucchini and bay leaves. Bring soup to a boil, reduce to simmer, partially covered. Cook for 30 minutes until potatoes are tender. Season with salt and pepper, as needed. Serve with shredded Parmesan cheese. Enjoy!

Zuppa Italiana
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