Step 1

In a large Dutch oven add the olive oil and butter and melt over medium heat. Add the ground beef and cook for about 3-5 minutes until the meat is browned, breaking it up as you cook.

Step 2

Stir in the onion, carrots, celery, and bell peppers to the pot and cook for another 3 minutes until the onion softens. Add the garlic and cook for another 30 seconds until aromatic.

Step 3

Stir in the tomato paste and then the rice. Add in the dried oregano, basil, salt, pepper and beef bouillon. Pour in the beef broth and stir. Bring to a boil then reduce heat to simmer and cook for 30 minutes, stirring occasionally. The soup will thicken as the rice cooks.

Step 4

Taste for seasoning and adjust as necessary with salt and pepper. If the soup is too thick, add more broth as necessary.

Step 5

Ladle into bowls and serve with grated Parmesan cheese.