Makes 6 servings
- 1 lb. ground beef
- 1 Tbsp. canola oil
- 1 onion, diced
- 1 carrot, diced
- 2 gloves garlic, minced
- 4 c. reduced sodium beef broth
- 2 cans (14 oz) diced tomatoes, undrained
- 2 Tbsp. Worcestershire sauce
- ½ tsp. dried thyme
- 1 c. whole wheat elbow macaroni, uncooked
- ¼ tsp. salt
- ¼ tsp. ground black pepper
- 2 Tbsp. grated parmesan
Heat a large pot over medium-high heat. Brown the ground beef. Transfer to a bowl and set aside.
Add the oil, onion, and carrot to the pot. Cook for 4 minutes or until softened. Add the garlic and cook 30 seconds longer.
Add the broth, tomatoes, Worcestershire sauce, beef, and thyme. Raise heat to high and bring soup to a boil. Add the pasta.
Reduce heat to medium-low and simmer for 8 minutes or until the pasta is tender. Add the salt and pepper. Serve in bowls with a sprinkle of Parmesan on top.
Nutrition analysis per serving: 275 calories, 10 grams fat, 23 grams carbohydrate, 21 grams protein, 4 grams fiber, 770 mg sodium
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