Beef and Tomato Macaroni Soup

Ingredients

• 1 lb lean ground beef
• 2 Tbsp olive oil
• 1 1/4 cups chopped yellow onion
• 1 cup chopped carrots
• 2 cloves garlic, minced
• Salt and freshly ground black pepper
• 3 cups low-sodium beef broth
• 2 cans tomato sauce
• 1 1/2 cans petite diced tomatoes
• 1 Tbsp Worcestershire sauce
• 1 Tbsp chopped fresh marjoram
• 2 tsp chopped fresh thyme
• 2 bay leaves
• 1 1/4 cups dry small elbow pasta
• 1 1/2 cups frozen corn, optional
• Fresh chopped parsley and finely grated parmesan cheese, for serving

Directions

1. Warm 1 Tbsp olive oil in a large pot set over medium-high heat. Stir in the onions and carrots, and cook for 3 minutes. Add the garlic and cook for 1 minute longer, then transfer the vegetable mixture to a plate.
2. Add the remaining 1 Tbsp olive oil to the same pot over medium-high heat. Add the beef, season it with salt and pepper, and cook until it has browned. Pour off the excess fat.
3. Add the sautéed vegetables back to the pot, along with the beef broth, tomato sauce, tomatoes, Worcestershire, marjoram, thyme, bay leaves, and salt and pepper to taste. Bring the soup to a boil.
4. Stir in the pasta, cover the pot, and lower the heat to medium. Continue boiling, stirring now and then, until the pasta is tender, about 15 – 20 minutes. If you are using corn, mix it in during the last 3 minutes of cooking.
5. Take out the bay leaves. Serve warm, topped with fresh parsley and parmesan cheese if desired.