Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon olive oil
  • 1 large onion (finely diced (8 oz))
  • 2 cups diced carrots ((2 large carrots, 8 oz))
  • 2 cups diced celery ((8 oz))
  • 1 lb. lean ground beef ((85/15))
  • 1 teaspoon Diamond Crystal kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon minced fresh garlic
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon red pepper flakes
  • 4 cups beef broth ((not low-sodium))
  • 1 (26 oz) container Pomi finely chopped tomatoes ((see comment under "Notes" below))
  • 1 dried bay leaf
  • 1/2 cup grated Parmesan ((not shredded))

Instruction

  • Heat the oil in a large saucepan over medium-high heat, about 2 minutes.
  • Stir in the onions, carrots, celery and ground beef. Season with kosher salt and black pepper.
  • Cook, stirring frequently and breaking up the meat into small chunks, until the vegetables are tender-crisp and the meat is no longer raw (it can still be pink, that's OK), about 5 minutes.
  • Add the garlic, oregano, rosemary, and red pepper flakes. Cook, stirring, one more minute.
  • Stir in the beef broth, tomatoes and bay leaf. Bring to a boil. Reduce the heat to medium and cook, uncovered, stirring occasionally, for 20 minutes.
  • Remove the bay leaf. Turn the heat off and stir in the parmesan. Divide the soup into bowls and serve.