Stuffed Pepper Soup

Oooh, this is gooooood! My mom discovered this recipe by Rachel Ray.

2 Tbsp. extra virgin olive oil
1 1/2 lbs. ground beef
salt and black pepper
1/2 tsp. allspice (eyeball it)
4 cloves garlic chopped
1 large onion, cut into bite sized dice
3 green bell peppers, seeded and cut into bite sized dice
1 bay leaf
1 quart chicken stock
1 can crushed tomatoes (28 oz.)
1 cup Orzo pasta
12-15 basil leaves, shredded OR torn
Grated Parmigiano Reggiano, to pass at table

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. 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 to 8 minutes. Turn off heat. Fold in basil.

Serve in bowls with grated cheese.

(We doubled this recipe and it made enough for two meals. We served fresh homemade whole wheat bread with butter with it. Bon apetit!)