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Bow Tie Beef Soup

 Bow Tie Beef Soup
“Usually I turn the page when I see a long list of ingredients, but this one didn’t seem so bad,” writes Lee Anne McBride of Austin, Texas. “After fixing it, I think it’s one of the best and easiest one-dish meals I’ve made.”
8 ServingsPrep/Total Time: 30 min.


  • 2 cups sliced zucchini
  • 1 can (14-1/2 ounces) beef broth
  • 1 cup uncooked bow tie pasta
  • 3/4 cup water
  • 1/2 teaspoon dried oregano
  • 1/4 to 1/2 teaspoon dried thyme
  • 1/4 to 1/2 teaspoon crushed red pepper flakes
  • 1-1/2 pounds ground beef
  • 1 cup chopped onion
  • 2 teaspoons minced garlic
  • 4 plum tomatoes, cut into chunks
  • 1/4 cup minced fresh basil
  • 1/2 cup shredded Parmesan cheese


  • In a Dutch oven, combine the first seven ingredients. Bring to a
  • boil. With a spoon, press pasta into broth mixture. Reduce heat;
  • cover and simmer for 15 minutes or until pasta is tender, stirring
  • once.
  • Meanwhile, in a large skillet, cook the beef, onion and garlic over
  • medium heat until meat is no longer pink; drain.
  • Add the beef mixture, tomatoes and basil to the broth mixture; heat
  • through. Garnish with Parmesan cheese. Yield: 8 servings (about 2
  • quarts).