Italian Vegetable Beef Soup

Name: Italian Vegetable Beef Soup
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 6 serving
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; 300 grams Cut of chuck steak; 1 cube vegetable stock; 1 can tomato puree; Block of parmigiano reggiano cheese; extra virgin olive oil; salt and pepper

User Reviews

0.0

0 reviews

Unrated

Prep Time
10 mins
Cook Time
2 hrs
Total Time
2 hrs 10 mins
Servings
6
Course
Soup
Cuisine
Italian

Italian Vegetable Beef Soup

Emily Stein

Report

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Share:

I Made This!

Be the first!

Print

2 people printed this

Save this

Be the first!

Ingredients

Servings

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

Add to Shopping List

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!