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junio 28, 2015

Nothing says home quite as well as enjoying a bowl of this hearty homemade soup. Spaghetti is the perfect pasta for speedy soup since it cooks in just minutes. Each serving is an excellent source of zinc and vitamin A.
[timer length=15]15 Minutes[/timer]

  • Prep: 10 mins
  • Cook: 15 mins
  • 10 mins

    15 mins

    25 mins

  • Productos: 10 Servings


1 tbsp (15 mL) olive oil

1 onion, chopped

2 EACH stalk of celery and carrot, chopped

3 cloves garlic, minced

1 lb (500 g) Canadian Lean or Extra Lean Ground Beef Sirloin*

¾ tsp (4 mL) dried basil

¾ tsp (4 mL) crushed rosemary

¼ tsp (1 mL) crushed red pepper flakes

1 can, ( 19 oz/ 540 mL), kidney beans, drained and rinsed

1 can, (48 oz/1.36 L), tomato juice

1 cup (250 mL) broken spaghetti noodles

¼ cup (50 mL) EACH chopped fresh parsley and grated Parmesan cheese, optional


Heat oil over medium heat, in saucepan. Add onion, celery, carrots and garlic. Cook, stirring, until softened, about 3 minutes. Add beef; cook, breaking up with back of spoon, until browned, about 5 minutes. Drain, if desired.

Stir in basil, rosemary, red pepper flakes and beans. Add tomato juice; bring to boil. Add noodles.

Reduce heat and simmer, uncovered, until spaghetti is tender, about 12 minutes. Stir in parsley and garnish each serving with some Parmesan cheese, if using.

*Other Options: Lean/Extra Lean Ground Round, Lean Ground Chuck, Lean/Extra Lean Ground Beef

Bright Idea: Soup’s are more substantial adding lean ground beef and using tomato juice instead of broth.
Good source of iron (24% DV) and excellent source of zinc (30% DV), 23% DV sodium, 32% DV vitamin A.


Información nutricional

Proteínas16 g
Grasas Totales9 g
Total Carbohydrates31 g