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Italian Beef Soup with Pasta Shells
COOKING WITH MAMMA C16Ingredients
5Hours
1360Calories
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Ingredients
US|METRIC
4 SERVINGS
- 3 lb. beef chuck roast
- 1 qt. beef stock
- 5 cups hot water (Or enough to cover the meat. You can use more water for a larger quantity of soup, but do not fill the pot more than ¾ full.)
- 1 large onion
- 3 celery stalks (with leaves)
- 1 lb. carrots
- 2 Tbsp. fresh parsley leaves
- 2 medium garlic cloves
- 2 peeled tomatoes (canned is fine)
- 8 fresh basil leaves (or use a teaspoon of dried)
- 1/2 tsp. thyme
- 2 tsp. salt (plus more to taste)
- 1 Tbsp. black peppercorns
- 1/2 tsp. red pepper flakes
- 1 lb. pasta shells (small, or less, depending on what you need)
- Parmesan cheese (unchecked▢, for serving)
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NutritionView More
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1360Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1360Calories from Fat590 |
| % DAILY VALUE |
| Total Fat65g100% |
| Saturated Fat24g120% |
| Trans Fat |
| Cholesterol225mg75% |
| Sodium2040mg85% |
| Potassium2170mg62% |
| Protein87g |
| Calories from Fat590 |
| % DAILY VALUE |
| Total Carbohydrate104g35% |
| Dietary Fiber8g32% |
| Sugars13g |
| Vitamin A390% |
| Vitamin C20% |
| Calcium20% |
| Iron60% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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