Tag: skinnytaste
Skillet Chicken Cordon Bleu
Zucchini Taco Boats
Arroz con Pollo
BEEF, TOMATO AND ACINI DI PEPE SOUP
http://www.skinnytaste.com/beef-tomato-and-acini-di-pepe-soup/
INGREDIENTS:
- 1 lb 90% lean ground beef
- 1- 1/2 teaspoon kosher salt
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced carrot
- 28 oz can diced tomatoes
- 32 oz beef stock*
- 2 bay leaves
- 4 oz small pasta such as Acini di pepei*
- grated parmesan cheese, optional
*check labels for gluten-free.
DIRECTIONS:
- In a large pot or Dutch oven, saute the beef and salt on high heat until browned, breaking the meat up into small bits. Add the onion, celery and carrots and saute 3 to 4 minutes.
- Add the tomatoes, stock and bay leaf, cover and cook low until the beef and the vegetables are tender, about 1 to 1 1/2 hours (you may need to add more broth or water if it evaporates too much).
- Add the pasta, stir and cook according to package directions.
Navy Bean, Bacon, and Spinach Soup
INGREDIENTS:
- 3 15 oz cans navy beans, rinsed and drained
- 4 slices center cut bacon, chopped
- 1 medium onion, chopped
- 1 large carrot, chopped
- 1 large celery stalk, chopped
- 2 tbsp tomato paste
- 4 cups reduced sodium chicken broth
- 2 bay leaves
- 1 sprig fresh rosemary (I used a bouquet garni for tosing)
- 3 cups baby spinach
DIRECTIONS:
- In a blender, blend 1 can of beans with 1 cup of water.
- Press Saute button then cook the bacon until crisp. Set aside on paper towels.
- Add the onion, carrots and celery to the pot and cook until soft, about 5 minutes. Stir in the tomato paste then add the pureed beans, beans, broth, rosemary and bay leaves.
- Cook on high pressure 15 minutes. Let the pressure release, remove rosemary and bay leaves. Place 2 cups of the soup in the blender and puree to thicken, then add back to the soup along with the spinach and stir until wilted. To serve, ladle into 6 bowls and top with bacon.
katecooking 