Zucchini Noodle Beef Lasagna Soup for Clean Eats!

{NEW} Zucchini Noddle Beef Lasagna Soup

ALL the YUM for your weeknight dinners! 

Make ahead a batch of this soup for your food prep, then add/heat the zucchini noodles right before eating. The soup flavors only get better in the next few days!

The question is: What are Parmesan rinds?

Parmesan rinds are just what they sound like: the rind from real Parmesan cheese. Authentic Parmesan cheese has a protective rind that develops all along the outside, kinda like its crust.

The rind contains all the flavors of the cheese, but it’s basically inedible (it’s actually fine to eat, but the texture is hard to actually chew). It’s FANTASTIC to cook with!

Adding a Parmesan rind to your soup will add a lot of dimensions to the flavor. Parmesan rinds don’t melt, but they do soften a bit. It will just sit in your soup and infuse it with all of that rich flavor.

Plus, they’re cheap!

I like to save the rinds from the Parmesan cheese I purchase (they’ll stay good in the fridge for months!), but you can also buy rinds from cheese shops and high-end grocers; they’re extremely inexpensive!

makes about 4-5 servings
Ingredients:

• 1 lb. grass feed ground beef
• 2 Tbsps olive oil
• 1 large yellow onion, diced
• 1 yellow bell pepper, chopped
• 1 green bell pepper, chopped
• 3 fresh garlic cloves, minced or pressed
• 2 (14 oz) jars diced tomatoes, with its juice
• 1 Tbsp dried Italian seasoning
• 6 cups homemade or low sodium broth (beef, or vegetable broth)
• 3 oz. Parmesan rinds
• 3 medium zucchini, spiralized (Cleanfoodcrush.com/spiralizer)
• a handful of fresh parsley or basil, chopped

Instructions:

1. Heat oil in a large stockpot over medium heat. Add onion, bell pepper, and garlic, and sauté for 3-4 minutes.
2. Stir in the ground beef and cook, stirring and breaking the meat, until no longer pink, about 5-7 minutes.
3. Add in diced tomatoes, Parmesan rinds, Italian seasonings, broth, a pinch of sea salt, and pepper.
4. Bring to a boil, then reduce the heat, cover and simmer for 25-30 minutes.
5. Stir in the zucchini noodles, and simmer for additional 1-2 minutes.
6. Remove Parmesan rinds and discard.
7. Serve soup hot, garnished with fresh chopped herbs such as basil and parsley.

Enjoy!
Rachel

 Enjoy and remember to tag me in your creations @CleanFoodCrush! 

Print

Zucchini Noddle Beef Lasagna Soup

Ingredients

• 1 lb. grass feed ground beef
• 2 Tbsps olive oil
• 1 large yellow onion, diced
• 1 yellow bell pepper, chopped
• 1 green bell pepper, chopped
• 3 fresh garlic cloves, minced or pressed
• 2 (14 oz) jars diced tomatoes, with its juice
• 1 Tbsp dried Italian seasoning
• 6 cups homemade or low sodium broth (beef, or vegetable broth)
• 3 oz. Parmesan rinds
• 3 medium zucchini, spiralized (Cleanfoodcrush.com/spiralizer )
• a handful of fresh parsley or basil, chopped

Instructions

1. Heat oil in a large stockpot over medium heat. Add onion, bell pepper and garlic, and sauté for 3-4 minutes.
2. Stir in the ground beef and cook, stirring and breaking the meat, until no longer pink, about 5-7 minutes.
3. Add in diced tomatoes, Parmesan rinds, Italian seasonings, broth, a pinch of sea salt, and pepper.
4. Bring to a boil, then reduce the heat, cover and simmer for 25-30 minutes.
5. Stir in the zucchini noodles, and simmer for additional 1-2 minutes.
6. Remove Parmesan rinds and discard.
7. Serve soup hot, garnished with fresh chopped herbs such as basil and parsley.

5.0

https://cleanfoodcrush.com/zucchini-noddle-beef-lasagna-soup/

© Copyright Clean Food Crush ® LLC 2014-2018 - Rachel Maser - CleanFoodCrush.com

from Clean Food Crush http://bit.ly/2G5lacw