 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
Easy to make 'italian chili' using store-bought or leftover homemade spaghetti sauce. Ingredients:
1 lb ground chuck |
2/3 cup celery, sliced |
1 medium onion, chopped |
2/3 cup carrot, cut to bite size |
1 garlic clove, minced |
1 1/2 teaspoons salt (add 1t then add more to taste) |
1 quart spaghetti sauce |
1 (28 ounce) can tomatoes (water packed) |
1 (16 ounce) can chicken broth |
1 tablespoon italian seasoning |
1 (14 ounce) can kidney beans |
3/4 cup ditalini, uncooked |
1/2 teaspoon rosemary (or to taste) |
crushed red pepper flakes |
Directions:
1. Brown and breakup ground beef.
2. Add onion, celery and carrot cook until onion is clear.
3. Add garlic cook 1 minute.
4. Add salt, spaghetti sauce, tomatoes, kidney beans, rosemary, red pepper and Italian seasoning.
5. Adjust seasonings to desired level.
6. Add ditalini and cook 10 minutes longer.
7. To make a thinner soup (more juice to dip) add more chicken broth.
|
|