Ingredients
1
lb lean (at least 80%) ground beef
1
medium onion, sliced
2
large green bell peppers, cut into 1-inch pieces
2
cloves garlic, finely chopped
2
cups water
2
cans (14.5 oz each) Muir Glen™ organic diced tomatoes with Italian herbs, undrained
1
can (6 oz) Muir Glen™ organic tomato paste
2
cups uncooked mini lasagna (mafalda) noodles (4 oz)
1
tablespoon packed brown sugar
1 1/2
teaspoons Italian seasoning, crumbled
1/4
teaspoon pepper
1 1/2
cups Italian-style croutons
1 1/2
cups shredded part-skim mozzarella cheese (6 oz)
Preparation
In Dutch oven, cook beef, onion, bell peppers and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown and onion is tender; drain.
Stir in water, diced tomatoes and tomato paste. Stir in pasta, brown sugar, Italian seasoning and pepper. Heat to boiling. Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until pasta is tender.
Set oven control to broil. Pour hot soup into 6 ovenproof soup bowls or casseroles. Top each with 1/4 cup croutons. Sprinkle with cheese. Broil soup with tops 3 to 4 inches from heat 1 to 2 minutes or until cheese is melted.
