Ingredients
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For the tomato broth
- 3 cloves garlic
- 1/4 yellow onion, chopped
- 1 lb Roma tomatoes, chopped (see notes for AIP)
- 1 cup water
- 4 cups chicken broth
For the soup
- 2 tbsp avocado oil
- 2 cups gluten free shell pasta (sub elbow pasta)
- 1 stalk celery, diced
- 1 large carrot, diced
- 3/4 yellow onion, diced
- 1 lb ground beef
- 2 tsp cumin
- 1 tsp oregano
- 1 tsp salt
- 1/4 tsp black pepper
- 1 zucchini, thinly sliced into half-moons
- Juice of one lime
- Avocado, sliced
- 2 tbsp cilantro, chopped
Instructions
- To make the broth, combine the ingredients in a high-speed blender. Blend until fully combined. Strain through a fine-mesh strainer and set aside.
- Using a dutch oven, heat the avocado oil over medium heat. Add the shell pasta and cook for 4-5 minutes, stirring often until crispy. Set aside.
- Add the celery, carrots, and onion to the pot and cook until lightly tender.
- Add the ground beef to the pot and season with salt, pepper, cumin and oregano. Crumble the ground beef until browned and discard some of the excess fat.
- Pour the broth into the pot along with the pasta and zucchini. Stir to combine and bring to a boil. Reduce to a low simmer and cover the pot, tilting the lid, for 10 minutes or until the pasta is cooked.
- Serve topped with lime juice, avocado and cilantro.
Notes
To make this recipe AIP, use cassava elbows instead of GF shells (and skip crisping the pasta), 1 cup of nomato sauce instead of tomatoes, and omit the black pepper and cumin.
All nutrition facts are estimated and will vary.
Nutrition
- Serving Size: 1
- Calories: 458
- Fat: 17.7g
- Carbohydrates: 46.5g
- Fiber: 8.1g
- Protein: 32.1g