Zippy Beef Alphabet Soup with Parmesan Toasts
Total Recipe Time: 25 to 30 minutes
Makes 4 servings
Ingredients1 pound Ground Beef (95% lean)1/2 teaspoon salt1/4 teaspoon pepper2 cups water1 can (14 to 14-1/2 ounces) beef broth1 can (15-1/2 ounces) Great Northern beans, undrained1 can (14-1/2 ounces) Italian-style diced tomatoes, undrained1 cup uncooked alphabet pasta 2 cups small broccoli floretsSalt and pepperGrated or shredded Parmesan cheese (optional)Parmesan Toasts: 3 slices whole wheat breadOlive oil for brushing2 tablespoons grated or shredded Parmesan cheese
- Heat oven to 350°F. Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Add water, broth, beans, tomatoes and pasta; bring to a boil. Reduce heat; cover and simmer 5 minutes. Stir in broccoli; return to a boil. Reduce heat; cover and simmer 3 to 5 minutes or until broccoli is crisp-tender and pasta is tender. Season with salt and pepper, as desired.
- Meanwhile, prepare Parmesan Toasts. Cut out shapes from bread slices with cookie cutters. Place on baking sheet sprayed with nonstick cooking spray. Brush cutouts lightly with oil and sprinkle evenly with cheese. Bake in 350°F oven 6 to 8 minutes or until lightly toasted.
- Serve soup with toasts; sprinkle with additional cheese, if desired.
Cook'sTipCooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.
Nutrition information per serving, including parmesan toasts: 585 calories; 11 g fat (4 g saturated fat; 4 g monounsaturated fat); 78 mg cholesterol; 1864 mg sodium; 63 g carbohydrate; 10.4 g fiber; 43 g protein; 9 mg niacin; 0.5 mg vitamin B6; 2.3 mcg vitamin B12; 7.6 mg iron; 26.7 mcg selenium; 7.0 mg zinc.This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.
© Cattlemen's Beef Board and National Cattlemen's Beef Association