Ingredients
Equipment
Method
- Set a large pot over medium heat. Add the olive oil. When warm, add the garlic, mirepoix, salt, and Italian seasoning. Stir and cook for 2 minutes.
- Add the ground beef, break up with a wooden spoon, and cook for 8 minutes.
- Add the reduced-sodium chicken broth and marinara sauce and raise the heat to high. Once it starts to simmer, reduce heat to medium.
- Add the elbow pasta. Cook for 6 minutes or until the pasta is just cooked through. (If the broth starts to boil, reduce the heat. You want slow bubbles to avoid overcooking the meat.)
- Stir in the frozen green beans and simmer for an additional 4 minutes.
- Taste and adjust the seasoning as needed. Serve topped with Parmesan cheese, if desired.
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to 5 days. Warm, stopping to stir every 30 seconds. If the pasta has absorbed most of the broth, you can add a little more before heating.
- Variations: Trade in ground chicken, turkey, mild Italian sausage, or beef stew meat for the ground beef if you prefer.
- Vegetarian Option: To make this vegetarian, omit the beef and add 2 cans rinsed and drained white beans.
- Gluten-Free Option: Use a gluten-free pasta if needed.
- Broth Options: Use beef, chicken, or vegetable broth.
- Cooking Time: If using another shape of pasta, you may need to adjust the cooking time.
- Flavor Variation: Using marinara sauce adds a little more flavor than crushed tomatoes, but both work.