Name: Hearty beef minestrone with risoni
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6
Ingredients: 2 tablespoon olive oil; 500 gram topside beef, trimmed, out into small cubes; 2 sausages; 1 onion, finely chopped; 2 garlic cloves, crushed; 2 rashers rindless bacon, finely chopped; 1 stalk celery, chopped; 1 carrot, chopped; 1 zucchini, chopped; 2 400 gram cans crushed tomatoes; 1 litre vegetable stock; 2 cup water; 1 420 gram can cannellini beans, rinsed, drained; 1 cup finely shredded cabbage; 1/2 cup risoni (or other small soup pasta); 1/3 cup chopped parsley

Ingredients

2 tablespoon olive oil

500 gram topside beef, trimmed, out into small cubes

2 sausages

1 onion, finely chopped

2 garlic cloves, crushed

2 rashers rindless bacon, finely chopped

1 stalk celery, chopped

1 carrot, chopped

1 zucchini, chopped

2 400 gram cans crushed tomatoes

1 litre vegetable stock

2 cup water

1 420 gram can cannellini beans, rinsed, drained

1 cup finely shredded cabbage

1/2 cup risoni (or other small soup pasta)

1/3 cup chopped parsley

Method

1.In a large saucepan, heat half the oil on high. Brown beef in 2 batches for 2-3 minutes. Set aside. Cook sausages in same pan 2-3 minutes, turning, until browned. Cool. Slice sausages thinly. Set aside.

2.Heat remaining oil in same pan on high. Saute onion and garlic 2-3 minutes until onion is tender. Add bacon, celery, carrot and zucchini, and cook 4-5 minutes until tender.

3.Return beef and sausages to pan with tomatoes, stock and water. Bring to boil. Reduce heat and simmer, uncovered, for 30 minutes.

4.Stir in cannellini beans, cabbage and risoni. Simmer 8-10 minutes until risoni is tender. Stir chopped parsley through. Cool.

Women's Weekly Food