Ingredients

The following ingredients have 4 Servings
  • 3 cloves garlic
  • 1/4 yellow onion, chopped
  • 1 lb Roma tomatoes, chopped (see notes for AIP)
  • 1 cup water
  • 4 cups chicken broth
  • 2 tbsp avocado oil
  • 2 cups gluten free shell pasta (sub elbow pasta)
  • 1 stalk celery, diced
  • 1 large carrot, diced
  • 3/4 yellow onion, diced
  • 1 lb ground beef
  • 2 tsp cumin
  • 1 tsp oregano
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1 zucchini, thinly sliced into half-moons
  • Juice of one lime
  • Avocado, sliced
  • 2 tbsp cilantro, chopped

Instruction

  • To make the broth, combine the ingredients in a high-speed blender. Blend until fully combined. Strain through a fine-mesh strainer and set aside.
  • Using a dutch oven, heat the avocado oil over medium heat. Add the shell pasta and cook for 4-5 minutes, stirring often until crispy. Set aside.
  • Add the celery, carrots, and onion to the pot and cook until lightly tender.
  • Add the ground beef to the pot and season with salt, pepper, cumin and oregano. Crumble the ground beef until browned and discard some of the excess fat.
  • Pour the broth into the pot along with the pasta and zucchini. Stir to combine and bring to a boil. Reduce to a low simmer and cover the pot, tilting the lid, for 10 minutes or until the pasta is cooked.
  • Serve topped with lime juice, avocado and cilantro.