Beef and Tomato Macaroni Soup

INGREDIENTS

• 1 tablespoon canola oil
• 3 large carrots peeled and finely chopped
• 1 medium onion finely chopped
• 1 rib celery finely chopped
• 2 teaspoons Italian seasoning
• 1 teaspoon minced garlic
• 1 teaspoon salt
• 1/4 teaspoon paprika
• 1/4 teaspoon black pepper
• 1 pinch red pepper flakes
• 1 lb lean ground beef
• 5 cups low sodium beef broth
• 798 ml canned diced tomatoes (28 oz) 1 large can
• 1 1/2 cups whole wheat macaroni pasta, uncooked
• 1 cup tomato sauce

DIRECTIONS

1. Heat a large pot over medium high heat and add canola oil. When oil is hot, add carrots, onion, and celery, cook and stir until vegetables have softened slightly, about 3-4 minutes.
2. Add Italian seasoning, garlic, salt, paprika, pepper and pepper flakes and cook 1 minute.
3. Add ground beef, stirring to crumble, and cook until lightly browned, about 2-3 minutes.
4. Add broth and tomatoes and bring to a boil. Cover and cook for 5-10 minutes until carrots have softened.
5. Stir in pasta and tomato sauce. Cover and cook, stirring often (be careful because the macaroni can stick to the bottom!) until pasta is al dente, about 7-8 minutes. Serve.