Chunky beef minestrone

3 steps

Prep:5minCook:30min

Make it vegetarian: Replace beef stock with vegetable stock, and swap meat with a 390g can of chickpeas or kidney beans

Updated at: Thu, 17 Aug 2023 03:00:38 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories387.7 kcal (19%)

Total Fat19.3 g (28%)

Carbs33.6 g (13%)

Sugars10.9 g (12%)

Protein22.7 g (45%)

Sodium1214.2 mg (61%)

Fiber5.9 g (21%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 tablespoonolive oil

300gscotch fillet steak

large, peeled, finely diced

2cloves garlic

crushed

700gtomato pasta sauce

2 cupssalt-reduced beef stock

3 cupswater

1 cupdried macaroni pasta

280ggreen cabbage

small, finely shredded

2 tablespoonsgrated parmesan cheese

Instructions

Step 1

Heat half the oil in a large, deep saucepan over a medium heat. Add half the beef. Cook for 3-4 minutes, or until browned.Transfer to a large plate. Cook remaining beef then transfer to plate.

Sauce Pan

olive oil1 tablespoon

scotch fillet steak300g

Step 2

Heat remaining oil in same pan over a medium heat. Add onion, celery, and carrot. Cook, stirring occasionally, for 8-10 minutes, or until tender. Add garlic. Cook for 1 minute. Add pasta sauce, stock, and water. Bring to the boil, then simmer for 3 minutes.

onion1

stalks celery2

carrot1

cloves garlic2

tomato pasta sauce700g

salt-reduced beef stock2 cups

water3 cups

Step 3

Add macaroni. Cook, stirring occasionally, for 10 minutes, or until pasta is cooked. Add cabbage and beef. Cook for 1-2 minutes, or until tender. Ladle soup into bowls. Top with parmesan. Serve with torn ciabatta bread.