I spotted this one on a friend’s facebook feed – and she kindly sent me the recipe. It hails from a Soups & Stews recipe book. I can’t believe how quick and easy it was to make – the perfect weeknight supper. I’m sure it would freeze well – but I don’t think there will be any leftovers to put that theory to the test. One side note: my little tomato-hater wasn’t a fan. But the rest of us were. Enjoy.
Ingredients:
1 lb. ground beef
3-6 garlic cloves, minced
2 900mL cartons beef broth + an extra carton to top up leftovers
2 lg. cans diced tomatoes with green pepper, celery and onion – undrained
1 t. dried basil
1/2 t. pepper
1/2 t. tried oregano
1/4 t. salt
3 c. uncooked bow tie pasta
4 c. fresh spinach, coarsely chopped
grated Parmesan cheese
Brown the ground beef and garlic in a large soup pot, ensuring the meat is no longer pink. Break up large chunks with a wooden spoon. Drain and stir in broth, tomatoes and seasonings. Bring to a boil and then add uncooked pasta and return to a boil. Cook until pasta is tender – about 7 to 9 minutes.
Stir in spinach until wilted. Sprinkle individual servings with grated parmesan cheese.