Italian Beef, Bean and Pasta Soup

Ingredients

• 1 lb (450 g) lean ground beef
• 2 tbsp olive oil
• 1 medium onion, diced
• 3 celery stalks, diced
• 3 medium carrots, diced
• 1 can (5.5 oz/160 ml) tomato paste
• 2 tsp Rosemary Garlic Seasoning
• 1 can (28 oz/796 ml) diced tomatoes
• 4 cups Nourish Broth, prepared
• 1 ¹⁄₂ tsp Nourish Broth Mix
• 1 cup boiling water
• 2 cups water
• ¹⁄₄ cup bite-size pasta
• 1 can (19 oz/540 ml) white kidney beans, drained and rinsed
• Sea Salt, to taste
• Black Pepper, to taste

Preparation

1. Brown beef in a frying pan. Drain and set aside.
2. In Multipurpose Pot heat olive oil over medium-high heat. Add onion, celery and carrots. Cook until onion is translucent.
3. Add tomato paste and Rosemary Garlic Seasoning. Stir to combine with vegetables. Cook for 3 minutes.
4. Add tomatoes, Nourish Bouillon and water. Bring to a boil, reduce heat and simmer for 40 minutes.
5. Add pasta, beef, and beans and cook for an additional 15 minutes or until pasta is tender.