JULES’ BEEFY LASAGNA SOUP
1.5 lbs ground beef
2 tbsp olive oil
1 yellow onion, diced
2 green bell peppers, diced2 cloves garlic, minced1 (32 oz) container beef stock
2 (14.5 oz) cans Del Monte diced tomatoes with garlic & onions
1 (6 oz) can tomato paste2 cups bow tie pasta 1/2 tsp dried basil
1/2 tsp dried oregano
Salt & pepper to taste
Mozzarella cheese, grated
In a large stock pot saute’ onion, bell peppers and garlic in olive oil till tender. Add beef and brown. Add beef stock, diced tomatoes (undrained), tomato paste, basil, oregano and salt & pepper. Stir well and simmer on low for 30 minutes. Increase heat slightlyl and add pasta. Simmer for 10 minutes or until pasta is tender. Serve in soup bowls with a generous spoonful of mozzarella on top. The heat of the soup will melt the cheese. Serve with crusty bread and a tossed salad.
Tip: For more flavor from dried herbs, rub them between your palms before adding to the soup.