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Zucchini Noddle Beef Lasagna Soup
ALL the YUM for your weeknight dinners!
Make ahead a batch of this soup for your food prep, then add/heat the zucchini noodles right before eating. The soup flavors only get better in the next few days!
The question is: What are Parmesan rinds?
Parmesan rinds are just what they sound like: the rind from real Parmesan cheese. Authentic Parmesan cheese has a protective rind that develops all along the outside, kinda like its crust.
The rind contains all the flavors of the cheese, but it’s basically inedible (it’s actually fine to eat, but the texture is hard to actually chew). It’s FANTASTIC to cook with!
Adding a Parmesan rind to your soup will add a lot of dimensions to the flavor. Parmesan rinds don’t melt, but they do soften a bit. It will just sit in your soup and infuse it with all of that rich flavor.
Plus, they’re cheap!
I like to save the rinds from the Parmesan cheese I purchase (they’ll stay good in the fridge for months!), but you can also buy rinds from cheese shops and high-end grocers; they’re extremely inexpensive!
Makes about 4-5 servings
- 1 lb. grass feed ground beef
- 2 Tbsps olive oil
- 1 large yellow onion, diced
- 1 yellow bell pepper, chopped
- 1 green bell pepper, chopped
- 3 fresh garlic cloves, minced or pressed
- 2 (14 oz) jars diced tomatoes, with its juice
- 1 Tbsp dried Italian seasoning
- 6 cups homemade or low sodium broth (beef, or vegetable broth)
- 3 oz. Parmesan rinds
- 3 medium zucchini, spiralized (Cleanfoodcrush.com/spiralizer)
- a handful of fresh parsley or basil, chopped