Italian Beef & Risoni Soup
with Double Parmesan & Parsley
A slow-cooker soup sounds like heaven to us, what about you? This hearty bowl of happiness starts with tender beef and soffritto, before tossing in tinned tomatoes, chicken stock and risoni. Flavour-packed and super-satiating, this soup is sure to become a winter-time staple!
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Ingredients
Garlic
1
Soffritto Mix
1
baby leaves
2
Grated Parmesan Cheese
(Contains Milk; )
1
Parsley
1
Beef Rump
1
Dried oregano
1
Crushed & Sieved Tomatoes
1
Chicken-Style Stock Powder
1
Risoni
(Contains Gluten; )
Not included in your delivery
1
olive oil
plain flour
(Contains Gluten; )
water
butter
(Contains Milk; )
brown sugar
Nutrition Values
Instructions
• Finely chop garlic. Cut beef chuck into 3cm chunks. • In a medium bowl, combine beef, the plain flour and a generous pinch of salt and pepper. • In a large frying pan, heat a generous drizzle of olive oil over high heat. Cook diced beef and soffritto mix, turning occasionally, until browned, 2-3 minutes. Transfer to slow cooker. TIP: The flour will char slightly in the pan, this adds to the flavour.
• Add garlic, dried oregano, crushed & sieved tomatoes, the water and chicken-style stock powder to slow cooker. Set cooking temperature to high. • Place lid on slow cooker and cook until beef is tender, 4-5 hours
• In the last 30-35 minutes of cook time, remove lid from slow-cooker, then add risoni and the butter and brown sugar to the soup. Stir to combine and return lid. • When the soup is done, add baby spinach leaves and a splash of water, stir through spinach until wilted. Season to taste.
• Divide Italian beef and risoni soup between bowls. • Top with grated Parmesan cheese and tear over parsley. Enjoy!