Instructions & Ingredients

by Renée Altman RHN, Verity Nutrition, perfect for a cold spring day!

Ingredients:

Servings: 4-6 | Prep time: 15 minutes | Cook time: 10 minutes

  • 160gm servings Kaslo Sourdough Light Spelt Pasta
  • 1 large onion, diced
  • 2 celery stalks, diced
  • 2 medium carrots, diced
  • 1 lb. grass fed beef sirloin, cubed
  • 2 tbsp. Worcestershire sauce
  • 3 cups beef broth or homemade bone broth + 1/2 beef bouillon cube
  • 2 cups water
  • 1 tbsp. oregano
  • 1 tbsp. herbs de province
  • Salt and pepper to taste

Instructions:

  1. Diced vegetables and sauté in a large pot with 1 tablespoon oil or butter until translucent (5-6 minutes).
  2. In a pan, add cubed beef with Worcestershire sauce and cook until little pink is visible, do not overcook.
  3. Combine water and broth to pot with sautéed vegetables. Add beef with leftover sauce from the pan and herbs, heat to a boil.
  4. Once soup is boiling add Kaslo Sourdough Pasta, and boil for 4 minutes, no longer.
  5. Once finished cooking, remove from heat, taste, and add salt and pepper accordingly.

Serve and Enjoy!

Shop Now for our Clear Spelt Sourdough Pasta!

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