- Prep Time
- Cook Time
- Difficulty Level Moderate
VEGETABLE BEEF SOUP
A hearty, thick, Italian vegetable beef soup filled with a tonne of fresh vegetables. Minestrone Soup with meat is best devoured with a side of crusty warm bread…
Watch video recipe:
The following ingredients need to be chopped into small pieces:
2 x carrots
2 x celery branches
1 x sweet potato
1 x zucchini
1 small sized broccoli
handful of fresh basil leaves
1 x can of bean mix or fresh bortolli beans
300g cut of chuck steak (or Osso Buco)
1 x cube of vegetable stock, dissolved in 1/2L boiling water
1 x can tomato puree (MUTTI “Polpa”)
Block of parmigiano reggiano cheese
Extra virgin olive oil
Salt and Pepper
1 x large, deep non-stick pot
Sharp, thick knife
1. Put the pot on to the stove at a medium heat without the lid. After 1 minute, add 4 tablespoons of extra virgin olive oil.
2. Then, add the chopped onion, carrots and celery, along with half a glass of water and combine with a wooden spoon.
3. Chop the chuck steak into small pieces and add this to the simmering vegetables. Cook for around 5 minutes, or until the meat starts to become nice and brown.
4. Next, chop the cauliflower and broccoli into small pieces and leave them to the side.
5. Add the finely chopped tomato “MUTTI Polpa” to the pot and stir. Let this simmer for a few minutes.
6. Add the cauliflower, broccoli, zucchini, sweet potato and beans to the pot and lastly, chop the bail leaves with your hands and add them in too.
7. Next, pour in the vegetable stock so that it starts to get familiar with all the vegetables in the mix and add another 1.5 litres of room temperature water and stir everything together.
8. If you have a fresh block of Parmigiano Reggiano, carefully slice of the skin and cut it into medium size pieces. I love adding this to the soup because it makes it even more salty and flavoursome (This ingredient is optional and although it can be eaten, it can be used just for the extra taste).
9. Add salt and pepper to season and mix everything together really well and then leave the minestrone to cook for around 2 hours on a medium-low heat. This should be stirred well every half an hour.
TIP: If you wish to add a pasta to the minestrone soup, my favourite is “Mezzi Ditali Rigati Pasta” and this can be cooked directly in the vegetable beef soup. My dry pasta of choice is DeCecco Pasta and it needs to be cooked for 12 minutes. Cooking this way will absorb more of the liquid and the result will be thick and rich.
HOW TO SERVE:
Sprinkle some parmigiano cheese on top of the vegetable beef soup soup and serve it with a couple of slices of crusty bread, freshly toasted in the oven or on the grill.
E ora si mangia, Vincenzo’s Plate…Enjoy!