 |
Prep Time: 10 Minutes Cook Time: 17 Minutes |
Ready In: 27 Minutes Servings: 4 |
|
This recipe is from The Pampered Chef 29 Minutes to Dinner Cookbook. In the recipe its calls for 1 Tbsp of Italian Seasoning Mix (its a PC seasoning). Have not tried it yet, but it sounds good. Ingredients:
2 medium carrots |
2 stalks celery |
1 small onion |
2 tablespoons tomato paste |
4 garlic cloves, pressed |
1 tablespoon italian seasoning mix |
1 (28 ounce) can crushed tomatoes in puree |
2 cups beef broth |
1 1/2 cups water |
16 fully frozen cooked meatballs |
salt |
fresh coarse ground black pepper |
6 ounces ciabatta or 6 ounces other crusty italian bread |
1 tablespoon olive oil |
Directions:
1. Peel carrots with vegetable peeler. Finely chop carrots, celery and onions.
2. Lightly spray pot(4qt) with oil and add carrots, celery and onion. Cook over medium heat 4-5 minutes or until vegetables begin to brown, stirring occasionally.
3. Push vegetables to one side of pot. Add tomato paste; cook and stir 1-2 minutes or until paste begins to caramelize.
4. Add pressed garlic and seasoning; mix well. Stir in tomatoes; broth and water; bring to a simmer.
5. Cut meatballs in half; add to soup. Simmer an additional 10-12 minutes; season to taste with salt and black pepper. Serve hot and garnish with Ciabatta Croutons.
6. Ciabatta Croutons:.
7. Pre heat Oven to 425 degrees. Slice loaf into 1 inch cubes. Toss cubes with olive oil and arrange in an even layer on pan. Bake 12-14minutes or until golden brown.
|
|