You love soup but don’t want to stand in front of your stove stirring a pot for hours. Thanks to Baking With Blondie, this soup recipe will be your new go-to fall dish since it comes together in about 30 minutes. Blogger Mandy suggests serving it up in a bread bowl or sprinkling in some sharp cheddar for extra flavor.
1 T EVOO
2 cloves garlic
1 medium onion, diced
8oz ground beef
4 C chicken broth
1 (14.5 oz) can diced tomatoes
1 can white beans, drained and rinsed
1 can red kidney beans, drained and rinsed
2 t chili powder
1 1/2 t cumin
salt and pepper, to taste
10oz short pasta of your choice
3/4 C cheddar cheese
2 T chopped fresh parsley leaves
1. In a soup pot over medium high heat, add garlic, onion, and ground beef. Cook until the garlic is fragrant, onion is translucent, and the beef is browned, about 5 minutes. Crumble beef as it cooks, and when finished cooking (and a little charred brown), drain the grease/oil/fat.
2. Stir in chicken broth, tomatoes, both types of beans, chili powder, cumin, salt, and pepper. Bring to a simmer, and then toss in pasta. Bring to a boil, cover with lid, slow to a simmer. Simmer until pasta is cooked through, 15 minutes.
3. Remove from heat and top with cheese. Cover with a lid and let that gooey cheese melt, 2 minutes. Serve with parsley as a garnish, with a pile of crusty bread.