Confetti Pepperoni Soup

Name: Confetti Pepperoni Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 1 liters beef broth; 1 beet, peeled, quartered, and thinly sliced; 1 teaspoons black pepper; 473 milliliters pureed canned or fresh tomatoes or one 14-ounce can crushed tomatoes; 2 carrots, thinly sliced; 1 teaspoon dried thyme; 237 milliliters uncooked shell pasta or elbow macaroni; 1 Tbsp chopped fresh parsley or 1 teaspoon dried parsley; 4 cloves garlic, minced; 2 Tbsps olive oil; 1 onion, minced; 118 milliliters chopped pepperoni; 6 servings Salt to taste; 237 milliliters uncooked long-grain white rice

Confetti Pepperoni Soup might be just the soup you are searching for. Watching your figure? This dairy free recipe has 309 calories, 10g of protein, and 6g of fat per serving. This recipe serves 6. From preparation to the plate, this recipe takes about 30 minutes. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up onion, rice, olive oil, and a few other things to make it today.

Instructions

Combine rice, broth, and tomatoes in a soup pot and bring to a boil.

Ingredients you will need

Tomato

Broth

Rice

Soup

Equipment you will use

Pot

While broth comes to a boil, heat oil in a small skillet over medium-high heat until hot.

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Broth

Cooking Oil

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Frying Pan

Add onion and cook, stirring, until softened.

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Onion

Add garlic and cook, stirring, for another minute or two.

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Garlic

Add sauted onion and garlic, carrots, beet, pepperoni, pasta, parsley, thyme, and pepper to soup. Cook until vegetables are tender and pasta is cooked al dente, 10 to 15 minutes. Season with salt.

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Vegetable