Chunky beef minestroneReviewed by our expert panel
(at time of publication)
- 1 tablespoon olive oil
- 300g scotch fillet steak, cut in thin strips
- 1 onion, finely chopped
- 2 stalks celery, finely diced
- 1 large carrot, peeled, finely diced
- 2 cloves garlic, crushed
- 700g tomato pasta sauce
- 2 cups salt-reduced beef stock
- 3 cups water
- 1 cup dried macaroni pasta
- ¼ small green cabbage (280g), finely shredded
- 2 tablespoons grated parmesan cheese
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.
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.
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.
Make it vegetarian: Replace beef stock with vegetable stock, and swap meat with a 390g can of chickpeas or kidney beans. You will boost fibre and save money, too!
Nutrition Info (per serve)
Total fat 12g
–Saturated fat 4g
Dietary fibre 5g
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