How to Make Italian Vegetable Beef Soup
Indulge in the heartiness of this Italian vegetable beef soup by simmering a mixture of fresh and delicious vegetables with tender cuts of beef. Furthermore, the flavors blend together perfectly to create a delicious and satisfying meal that is perfect for a chilly evening.
As the soup thickens, the aroma fills the room, making it impossible to resist. Moreover, serving this soup with a side of crusty warm bread will undoubtedly warm you up from the inside out. The beef adds an extra layer of flavor and protein, making it a satisfying and filling meal.
Additionally, this minestrone soup with meat is a surefire hit, whether you are cooking for a crowd or just looking for a comforting bowl of soup. Don’t forget to make extra, as it tastes even better the next day!
Watch Italian Vegetable Beef Soup video recipe:
https://youtu.be/vV1Z1g94BHI
How to Make VEGETABLE BEEF SOUP Like an Italian
Vincenzo’s Top Tip To Make Italian Vegetable Beef Soup
Choices of pasta for your soup
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.
Choose the right cut of beef
For a flavorful and tender beef soup, choose tougher cuts of meat such as chuck or round roast.
Use fresh vegetables
The key to a delicious soup is using fresh vegetables. Chop them into uniform pieces so that they cook evenly.
Add flavor with herbs and spices
Bay leaves, thyme, rosemary, and garlic are all great additions to vegetable beef soup. Don’t be afraid to experiment with different seasonings to find the perfect blend.
Let it simmer
To develop the flavors, let the soup simmer on low heat for at least an hour. This also helps to tenderize the beef.
Italian Vegetable Beef Soup
Print Recipe
Equipment
- Large deep non-stick pot
- wooden spoon
- Chopping-board
- Sharp thick knife
Ingredients
- The following ingredients need to be chopped into small pieces:
- ½ Onion
- 2 Carrots
- 2 Celery branches
- 1 Sweet potato
- 1 Zucchini
- 1 Small sized broccoli
- ½ Cauliflower
- Handful of fresh basil leaves
- 1 can Bean mix, or fresh bortolli beans
- 300 grams Cut of chuck steak, or Osso Buco
- 1 cube Vegetable stock, dissolved in 1/2L boiling water
- 1 can Tomato puree, MUTTI “Polpa”
- Block of parmigiano reggiano cheese
- Extra virgin olive oil, EVOO
- Salt and Pepper
Instructions
- 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.
- Then, add the chopped onion, carrots and celery, along with half a glass of water and combine with a wooden spoon.
- 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.
- Next, chop the cauliflower and broccoli into small pieces and leave them to the side.
- Add the finely chopped tomato “MUTTI Polpa” to the pot and stir. Let this simmer for a few minutes.
- 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.
- 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.
- 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).
- 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.
- E ora si mangia, Vincenzo’s Plate….Enjoy!
How to serve Italian Vegetable Beef Soup
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.
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