Tuscan vegetable beef soup

‘Please tell me, we’re not having soup again this week’ said the boy. ‘I need some proper food; I need some meat’. He’s a cheeky so and so, considering he’s getting another cooked meal AGAIN! Anyway, for the final recipe in my ‘winter warmer soup’ week, I was having to not only cook for one man but three (including my Pops and brother), so I decided a soup with meat in it was not such a bad idea. I came across this Tuscan vegetable beef soup which ticks all the boxes for a good ‘man’ soup. It’s hearty, warming, and meaty. To avoid any post-dinner moaning of hunger, I served this dish with mountains of bread to give the guys their┬ácarb fix.

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Tuscan vegetable beef soup

Ingredients (4 people, 4 bowls)

150g guanciale/pancetta, diced

Olive oil

3 onions, finely chopped

200g beef, diced

5-6 artichokes, sliced, in water

120g frozen peas

120g broad beans

150g asparagus, chopped

800ml beef stock

Parmesan, to serve

Method

  • Fry the guanciale/pancetta in the olive oil for 5 minutes on a medium heat.

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  • Add the chopped onion, and soften for 15 minutes.

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  • When the onions are softened, add the beef and brown the meat for a few minutes

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  • Add all the vegetables and give it a good stir. Cook the vegetables for a few minutes with the beef and onion.

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  • Finally, pour in the beef stock, season with salt & pepper, bring to the boil, cover pan with lid and simmer for at least for 30 minutes.

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  • Pour soup into bowls and serve with toasted bread and sprinkles of parmesan.

 

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  1. Pingback: Ribollita - Tuscan bean soup - The Tiny Italian

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