Quick Italian Soup

1 tablespoon olive oil
1 onion, minced
1 1/2 pounds ground beef
2 cloves garlic, minced
2 teaspoons dried Italian seasoning
1 (28 ounce) can diced tomatoes
8 ounces green beans, cleaned and trimmed
2 quarts chicken stock (homemade preferred)
Sea salt and freshly ground black pepper
4 ounces (or so) Pecorino Romano cheese (I like to use this in place of Parmesan. It’s cheaper and has a nice salty bite.)

Heat oil in a large pot over medium heat. Add onion and saute until translucent. Add beef and cook, breaking pieces apart with the back of a wooden spoon. Cook until no longer pink. Make a well in the center of the pan and add the garlic and Italian seasoning. Stir in the middle of the pan until fragrant, about 45 seconds, then stir into beef mixture. Pour in tomatoes, green beans, and stock. Bring to a simmer. Season to taste with salt and pepper. Serve with a sprinkling of Pecorino Romano cheese.

Serving Size: 6

Number of Servings: 6

Recipe submitted by SparkPeople user QUICHE6.