[Menu Cook] NZ Italian Beef, Bacon & Risoni Soup
with Parmesan & Parsley
- Milk
- Gluten
- Wheat
- Eggs
- Soy
- May contain traces of allergens
Ingredients
2
Garlic
1 packet
Soffritto Mix
100 g
Diced Bacon
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
1 tin
Diced Tomatoes with Garlic & Onion
2 packet
Risoni
(Contains: Gluten, Wheat May be present: Eggs, Soy)
Nutrition
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, 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.
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. • Wipe out and return frying pan to medium-high heat with a drizzle of olive oil. • Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl. • When the soup is done, add baby leaves and a splash of water, stirring through until wilted. Season to taste.
• Divide Italian beef and risoni soup between bowls. • Top with diced bacon, grated Parmesan cheese and tear over parsley. Enjoy!
