ACINI DE PEPE VEGETABLE SALAD RECIPES

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BEEF, TOMATO AND ACINI DI PEPE SOUP (INSTANT POT, SC ...



Beef, Tomato and Acini di Pepe Soup (Instant Pot, SC ... image

My family DEVOURED this delicious bowl of soup made with ground beef, tomatoes, and tiny pasta. It's warm and comforting, like a great big hug on a cold winter day.

Provided by Gina

Categories     Soup

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 6

Number Of Ingredients 11

1 lb 90% lean ground beef
1- 1/2 teaspoon kosher salt
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced carrot
28 oz can crushed or diced tomatoes (I prefer crushed tuttorosso)
32 oz beef stock*
2 bay leaves
4 oz small pasta such as Acini di pepei*
grated parmesan cheese and ricotta (optional)
*check labels for gluten-free.

Steps:

  • Instant Pot Recipe:
  • Stove top directions:
  • Slow Cooker directions:

Nutrition Facts : ServingSize 1 generous cup, Calories 249 kcal, CarbohydrateContent 23 g, ProteinContent 21 g, FatContent 8 g, SaturatedFatContent 3 g, CholesterolContent 49 mg, SodiumContent 593 mg, FiberContent 3 g, SugarContent 4 g

CHICKEN AND PASTINA SOUP RECIPE - BETTYCROCKER.COM



Chicken and Pastina Soup Recipe - BettyCrocker.com image

Treat your family to a hearty dinner with this chicken and pasta soup that's made with Progresso® broth and Muir Glen® tomatoes.

Provided by Betty Crocker Kitchens

Total Time 45 minutes

Prep Time 30 minutes

Yield 10

Number Of Ingredients 13

2 lb boneless skinless chicken breasts
2 cartons (32 oz each) Progresso™ chicken broth
1 tablespoon olive oil
1/2 cup chopped onion (1 medium)
1/2 cup diced carrot (1 medium)
1/2 cup diced celery (1 medium stalk)
1 cup Muir Glen™ organic crushed tomatoes with basil (from 28-oz can)
1/2 teaspoon gray salt or sea salt
1/4 teaspoon freshly ground black pepper
1 dried bay leaf
1 cup uncooked acini di pepe pasta or other small round pasta (8 oz)
2 cups chopped, lightly packed mustard greens, spinach, Swiss chard or other greens
1/3 cup shredded Parmesan cheese

Steps:

  • Place chicken in 12-inch skillet. Add 1 carton of the broth. Heat to boiling. Reduce heat; cover and simmer 20 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).
  • Meanwhile, in 5-quart stockpot, heat oil over medium heat. Add onion, carrot and celery; cook 8 to 10 minutes, stirring occasionally, until vegetables are tender.
  • Drain chicken, reserving broth; set chicken aside. Strain broth; add to vegetables. Stir remaining carton of broth, the tomatoes, salt, pepper and bay leaf into stockpot. Heat to boiling. Stir in pasta. Reduce heat; cover and simmer 15 minutes.
  • Shred or cut chicken into bite-size pieces; add to soup. Stir in greens just until wilted. Remove bay leaf. Serve with a sprinkle of additional freshly ground pepper and the cheese.

Nutrition Facts : Calories 260 , CarbohydrateContent 23 g, CholesterolContent 60 mg, FatContent 1 , FiberContent 2 g, ProteinContent 28 g, SaturatedFatContent 2 g, ServingSize 1 Serving, SodiumContent 950 mg, SugarContent 3 g, TransFatContent 0 g

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