Rachael says, “The man who owns my local oil company makes a great stuffed pepper soup, but it takes too long for me to make it for myself. Here’s a sped-up stoup version of my own. Mr. Waterhouse’s is tops, but this is a close second – if you don’t know Mr. Waterhouse.”

Ingredients

• 2 tablespoons extra virgin olive oil (EVOO)
• 1 1/2 pounds ground beef sirloin
• Salt and black pepper
• 1/2 teaspoon allspice (eyeball it)
• 4 cloves garlic, chopped
• 1 large onion, cut into bite-size dice
• 3 green bell peppers, seeded and cut into bite-size dice
• 1 bay leaf
• 1 quart chicken stock
• 1 can crushed tomatoes (28 ounces)
• 1 cup orzo pasta
• 12-15 basil leaves, shredded or torn
• Grated Parmigiano Reggiano, to pass at table
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Preparation

Heat a medium soup pot over medium-high heat with the EVOO. When the EVOO is hot, add beef and season with salt, black pepper and allspice. Brown the meat for 5 minutes then add garlic, onion, peppers and bay leaf and cook for 7-8 minutes, until tender.

Stir in stock and tomatoes and bring to a boil. Add pasta and cook to al dente, 7-8 minutes. Turn off heat. Fold in basil.


Serve in shallow bowls with grated cheese.