Categories: & Chilis, Soups, Stews

Ingredients

• 2 T EVOO
• 1 1/2 lbs ground beef
• Salt and pepper to taste
• 1/2 tsp chili powder
• 4 cloves garlic
• 1 lg onion cut into bite sized pieces
• 3 bell peppers, seeded and cut
• 1 bay leaf
• 1 quart chicken stock
• 1 28 oz can crushed tomatoes
• 1 cup orzo pasta
• 12-15 basil leaves, torn
• Grated Parmesan

Directions

1. Heat medium soup pot over medium high heat with EVOO.

2. When oil is hot, add onions, beef, salt, pepper, and chili powder.

3. Brown the meat for about 5 minutes, then add garlic, peppers, and bay leaf and cook 7-8 minutes or until veggies are tender.

4. Stir in stock and tomatoes and bring to a boil.

5. Add pasta and cook to al dente.

6. Turn off heat and fold in basil.

7. Serve in shallow bowls with grated cheese on top.

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