2 tbl. extra virgin olive oil (EVOI)
2 strips bacon, 1/2 inch dice
1/2 to 3/4 pound lean ground been
1/2 cup chopped onion, celery and carrot
one 15 oz can diced tomatoes in tomato juice
1 tsp dried rosemary
1 envelope Knorr Tomato Beef Soup Mix
3 - 4 cups water
freshly ground pepper to taste
1 teaspoon chopped fresh rosemary (or 1/4 tsp dried)
1 16 oz can small white beans
2 cups cooked pasta (small such as elbow)
grated Pecorino Romano cheese
In pot, heat oil and brown bacon. (I used leftover bacon which worked fine - just crisped it up) Add ground beef and cook until no pink shows and drain off fat if needed.
Add onion, cleler and carrot and cook until softened - about 4 minutes over medium heat. Then add tomatoes and juice, rosemary (dried for this one) and soup mix and bring to a boil. Add water(start with 3 cups), pepper, fresh rosemary chopped well if you have it and beans(I drained them). Bring to a boil and reduce heat to medium-low and simmer 20 minutes or more. This is where you judge if you need to add more water as it's supposed to be thick.
Add cooked pasta and simmer about 10 minutes. Serve with the cheese.
We each had two bowls and enough for leftovers the next day.. so it would serve 4.
diced celery and carrots - onion was next
take the rosemary off the stalk and chop well. I haven't started to chop yet - took the picture before my hands got messy!
Here it is simmering... smelled good!
The finished product!! Really good!!!!
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