Italian Pasta Soup

Ingredients:
500g mince
1.5L beef stock (MOO or bought)
250g cooked broccoli
250g cooked cauliflower
1 can diced tomatoes
1/2 cup tomato juice
1 cup wagon wheel pasta, uncooked
1/2 cup basil pesto

Method:
Crumble the meat into a Dutch oven pan and place the pan over medium heat.
Cook the meat, stirring often, for 10 minutes or until browned through.
Drain the meat well and return to the pan.
Stir in the stock, vegetables, tomatoes with their juice and tomato juice.
Bring the mixture to a rolling boil then stir in the pasta.
Cover the pan, reduce the heat to low and simmer 10 minutes or until the vegetables are fork tender.
Remove from the heat and stir in the pesto.

Makes 6 servings

If you don’t have basil pesto on hand that’s okay. Just add a pinch of dried basil to the soup before bringing it to a boil. Add some Italian bread and a side of fruit and you have a meal that is both filling and delicious in no time.