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.
Servings 6 servings
Calories 413kcal
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 cloves garlic
- 3 stalks celery diced
- 2 medium carrots peeled and diced
- 200 grams streaky bacon diced
- 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
Instructions
- Heat a large, heavy-based pot over medium-high heat and add the olive oil. Season the 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 onions, celery, and carrots and sauté for 2–3 minutes until the onions are beginning to soften. Add the bacon and garlic and continue to sauté for a further 2–3 minutes until the bacon is browned.
- Add the tomato paste, oregano, and 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 cherry tomatoes and stock, stirring to combine. Return the beef cheeks to the pot, pressing them down so they are fully submerged in the liquid. Add the 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 risoni and cook until tender, stirring regularly to prevent the pasta from sinking and sticking to the bottom. 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.
Nutrition
Calories: 413kcal | Carbohydrates: 23g | Protein: 26g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 988mg | Potassium: 706mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3580IU | Vitamin C: 7mg | Calcium: 56mg | Iron: 3mg
