Italian Beef & Risoni Soup
with Parmesan & Parsley
- Milk
- Gluten
- Wheat
- Eggs
- Soy
- May contain traces of allergens
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!
Ingredients
1 packet
Soffritto Mix
1 packet
Baby Spinach Leaves
1 sachet
Dried oregano
1 packet
Parsley
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
300 g
Beef Rump
2
Garlic
1 tin
Diced Tomatoes with Garlic & Onion
2 packet
Risoni
(Contains: Gluten, Wheat; May be present: Eggs, Soy)
Nutrition Values
Cooking Steps
• 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, diced tomatoes with garlic & onion, 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
TIP: If you don't have a slow cooker, preheat oven to 200°C/180°C fan-forced. Transfer mixture to an ovenproof saucepan, cover with lid (or tightly with foil) and bake until beef is tender, 90 minutes.
• 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 leaves and a splash of water, stirring until wilted. Season to taste.
• Divide Italian beef and risoni soup between bowls. • Top with grated Parmesan cheese and tear over parsley. Enjoy!
