Gluten Free Italian Wedding Soup

January 04, 2014

161

12 oz. ground beef
1 small fennel bulb
1 med onion
2 cloves garlic minced
4 c beef broth and 2 c water
1 t dried oregano, crushed
2 bay leaves
1/4 tsp cracked black pepper
1/2 c gluten free elbow pasta
4 c shredded spinach
3 oz. Parmesan cheese cut into 4 wedges

Cook beef, fennel, onion and garlic uncovered for 5 mins. Drain fat. Add broth, water, oregano, bay leaves and pepper. Bring to a boil. cover and simmer for 10 mins. Remove bay leaves. stir in pasta. return to boiling. Boil gently uncovered 10 mins. Remove from heat and stir in spinach. Cube Parmesan at bottom of bowl and pour soup over to melt.

Nutritions

Calories
226

Sodium
1195mg
49% DV

Fat
11g
17% DV

Protein
17g
35% DV

Carbs
9g
3% DV

Fiber
4g
16% DV