Ground meat, pasta and bean soup - Köttfärs-, pasta- och bönsoppa

GROUND MEAT, PASTA AND BEAN SOUP
Köttfärs- och bönsoppa

A rich, generous soup with ground meat, beans and spaghetti. Quick and easy to make, filling, and liked by all. You can omit the beans completely or substitute with your own favourite beans.

4 servings

14 oz ground meat (I use 50/50)

2 tablespoons butter or margarine
1 leek
2 garlic cloves
a piece of zucchini, about 4 inches
2 cans cherry tomatoes ,14 oz a can
2 tablespoons tomato paste
4 cups water
2 tablespoons vegetable bouillon
2 tablespoons finely chopped herbs of your choice
3½ oz spaghetti
1 small red bell pepper
1 small orange bell pepper
1 can,14 oz cannellini beans

Decoration:

chopped fresh herbs

For serving:

crème fraîche mixed with herbs and
lemon pepper

Heat the fat up in a frying pan and brown the ground meat until crumbly. Trim and shred the leek. Peel and finely chop the garlic. Finely dice the zucchini. Stir leek, garlic and zucchini into the meat and sizzle on for a few minutes. Add cherry tomatoes, tomato purée, water and bouillon and bring the soup to a boil.

Break the spaghetti in pieces and put it in the soup together with fresh herbs. Trim the bell peppers and make sure to remove all seeds. Finely dice them and add them to the soup, then let boil for a few minutes more.

Rinse the beans in cold water, then add them to the soup and heat it all through. When serving, decorate with freshly chopped herbs and serve with the crème fraîche and maybe some garlic bread.

Enjoy!

Bella