As much as the braised short ribs I made earlier this week were out of season, this soup is as well. Oh, well. Break the rules with me, or pin this as something to make when the cooler fall months are upon us. This recipe will make 2-3 servings. If you are making this for yourself, I recommend cooking the pasta separately and storing it in a separate container.
Beef and Noodle Soup
- 1 carrot, peeled and diced
- 1 celery rib, diced
- 1/2 small yellow onion, diced
- 1 garlic clove, minced
- pinch of red pepper flakes
- 1/4 c. tomato sauce
- 1/4 c. shredded beef (preferably short ribs)
- 1/4 c. elbow macaroni
- 2 c. beef or chicken stock
- blended oil
- parsley, torn for garnish
In a large pot, heat 1 T. of oil. Add the carrot, celery and onion and season with salt. Let them soften for 6-7 minutes, then stir in the garlic and red pepper. Add the tomato sauce and stock, season again lightly with salt and pepper, and let it simmer for 10 minutes. (If you are serving all at once, feel free to cook the macaroni in the soup. If not, cook it separately.)
Add in the beef and macaroni and simmer another 4-5 minutes. Ladle into a bowl, garnish with the parsley, and serve.