Hearty Beef Lasagna

Veggie Soup
Warms your heart and your stomach!
Cooking time: 30 min
Cals 1126 · Prot 69 · Carbs 145 · Fat 32
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Lean beef mince
350 Grams
Red onion
1 Piece
Garlic cloves
3 Pieces
2 Pieces
1 Piece
Red pepper
1 Piece
Olive oil
2 Tbsp
Chopped tomatoes
400 Grams
800 ML
Chicken stock cube
1 Piece
Dried basil
2 Grams
Dried oregano
2 Grams
Farfalle pasta
250 Grams
1 Tsp
Black pepper
1 Tsp

To serve

Grated mozzarella
100 Grams
Fresh basil
15 Grams


1 Prep veggies
Peel and chop onion and garlic. Peel and cut carrot and parsnip to small cubes. Chop bell pepper.
2 Fry soup base
Heat oil in a large pot over medium-high heat and fry onion, carrot, parsnip and bell pepper for 3 minutes. Add garlic and cook for 1-2 minutes.
3 Add meat
Add the beef mince and fry until nicely browned.
4 Boil and finish
Add chopped tomatoes, water, chicken stock cube, basil and oregano. Bring to a boil, cover and let simmer for 10 minutes. Add farfalle pasta (only use half if cooking for 2!) and cook for 8-10 more minutes or until the pasta is "al dente". Finally season with salt and pepper to taste. Divide the hot soup to bowls and divide the grated mozzarella on top. Let it melt. Add fresh basil leaves, and serve.
Tips for fussy eaters
Boil the pasta separately. Puree the vegetable soup smooth with a mixer or in a blender. Add cooked and drained pasta to the pureed soup.
Pro tip
Great for prepping in advance and reheating!

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