Beef Minestrone Soup

This beef minestrone soup is a rich and hearty twist on the classic comfort food. Made super thick with tender shredded beef cheeks, vegetables and risoni, this is the ultimate winter recipe to help keep you feeling warm and cosy.

Course Main Course

Cuisine Australian

Dietary & Allergen Lactose Free, Nut Free, Soy Free

Prep Time 20

Cook Time 3 10

Total Time 3 30

Servings servings

Calories 413kcal

Author Sally

Equipment

cast iron pot with lid

Ingredients

1 tablespoon olive oil
Salt and pepper to season
500-700 grams beef cheeks
2 red onions finely diced
3 stalks celery diced
2 medium carrots peeled and diced
200 grams streaky bacon diced
3 cloves garlic minced
¼ cup tomato paste
1 teaspoon dried oregano
1 cup red wine
2 x 400 gram cans cherry tomatoes
2 cups beef stock or vegetable stock
1 parmesan rind optional, omit if dairy free
100 grams risoni/orzo
fresh parsley to serve

US Customary - Metric

Instructions

Heat a large, heavy-based pot over medium-high heat and add the 1 tablespoon olive oil. Season the 500-700 grams beef cheeks generously with Salt and pepper and add to the pot, browning well on both sides. Remove from the pot and set aside on a plate.
While the pot is still hot, add the 2 red onions, 3 stalks celery, and 2 medium carrots and sauté for 2–3 minutes until the onions are beginning to soften. Add the 200 grams streaky bacon and 3 cloves garlic and continue to sauté for a further 2–3 minutes until the bacon is browned.
Add the ¼ cup tomato paste, 1 teaspoon dried oregano, and 1 cup red wine to the pot. Using a wooden spoon, stir everything together, scraping up any browned bits from the bottom of the pot. Allow the wine to boil for 1–2 minutes.
Reduce the heat and add the 2 x 400 gram cans cherry tomatoes and 2 cups beef stock, stirring to combine. Return the beef cheeks to the pot, pressing them down so they are fully submerged in the liquid. Add the 1 parmesan rind if using, then bring to a gentle simmer.
Place the lid on and cook over low heat for 2–3 hours, until the beef cheeks are soft and tender. Remove the beef cheeks from the pot and shred using two forks.
Increase the heat to bring the soup to a light boil. Add the 100 grams risoni/orzo and cook for 8–10 minutes until tender, stirring regularly so it doesn’t stick to the bottom of the pot.
Return the shredded beef to the pot and season well with salt and pepper. If you'd like a thinner consistency, add a splash of water at this stage. Locate and discard the parmesan rind.
Serve topped with fresh parsley, alongside toasted bread.

Notes

Dairy free option: leave out the parmesan rind. With it, it's suitable for lactose free diets not completely dairy free.

Storage instructions: the minestrone will keep in the fridge for up to 4 days, or freeze for up to 3 months. The risoni keeps absorbing liquid as the soup sits, so add a little water or stock when reheating leftovers.

Nutrition