Brown the ground beef in a large saucepan or pot over medium heat. Drain off most of the fat. Add onion, carrot, celery and garlic; saut for 10 minutes. Add remaining ingredients (except pasta), and simmer for 1 hour.
About 50 minutes into simmer time, cook the pasta in 1 1/2 to 2 quarts of boiling water over high heat. Cook for 10 minutes or just until pasta is al dente, or slightly tough. Drain.
Add the pasta to the large pot of soup. Simmer for 5 to 10 minutes and serve.
Add hot noodles to bowl and pour soup over. This will help keep the soup at a good consistancy.
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|Serving Size: 1 Serving (88g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 83 (40%)|
|Amt Per Serving||% DV|
|Total Fat 9.2g||12 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 59.3mg||18 %|
|Sodium 45mg||2 %|
|Potassium 224.2mg||6 %|
|Total Carbohydrate 15.9g||5 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 15.8g|
|Protein 13.8g||20 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 206
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