Macaroni soup

Ingredients

• 2 tablespoons of vegetable oil
• 1 onion
• 2 cloves of garlic
• 2 tablespoons of fresh herbs (thyme, rosemary, oregano)
• 150 g of lean ground beef
• 300 g of other vegetables (leek, bell pepper, zucchini, mushrooms, etc.)
• 1 small can of tomato paste (70 g)
• 150 g of tomatoes
• 3 to 4 dl of broth
• 180 g of macaroni
• 50 g of grated cheese
• pepper or sambal

Heat the oil in a heavy-bottomed saucepan over low heat.

Chop the onion and any fruits that are in the oil (cook over high heat, as soon as the onion starts to sizzle, immediately reduce the heat).

Finely chop the garlic, or use a garlic press. Add the garlic to the onions.

Add the thyme, rosemary, and onions, and mix gently.

Add the ground meat or minced meat and mix well.

Clean the other vegetables and chop them into pieces. Place them in the frying pan, increase the heat, and let them cook for a few minutes, stirring regularly. Then, reduce the heat.

Chop the other herbs and add them to the vegetables. Mix well.

Add the tomato puree to the frying pan, increase the heat for a moment, then cook the puree for a few minutes. Next, reduce the heat and cover the pan.

Wash the tomatoes and chop them into pieces. Add them to the other vegetables, turn up the heat to high, and stir well.

Add enough broth so that the vegetables are submerged by about 2.5 to 5 cm in the liquid. Allow the broth to come to a boil.

Add the macaroni and let it simmer for about 10 minutes. The macaroni should be slightly submerged in the liquid. From now on, do not stir in the frying pan. Once the macaroni is cooked, you can turn off the heat.

Mix the crème fraîche and pepper or sambal into the soup.