Name: [Menu Cook] NZ Italian Beef, Bacon & Risoni Soup with Parmesan & Parsley
Total time: 4 h
Yield: 2
Cuisine: Italian
Ingredients: 2 Garlic; 100 g Diced Bacon; 1 packet Soffritto Mix; 1 packet baby leaves; 1 sachet Dried oregano; 1 packet Parsley; 1 packet Grated Parmesan Cheese; 1 sachet Chicken-Style Stock Powder; 300 g Beef Rump; 1 tin Diced Tomatoes with Garlic & Onion; 2 packet Risoni

HelloFresh

Recipes

Italian Recipes

[Menu Cook] NZ Italian Beef, Bacon & Risoni Soup

with Parmesan & Parsley

Get up to $175 off

Tags:

High Protein

Allergens:

Milk

•Gluten

•Wheat

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total4 hours

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

Garlic

100 g

Diced Bacon

1 packet

Soffritto Mix

1 packet

baby leaves

1 sachet

Dried oregano

1 packet

Parsley

1 packet

Grated Parmesan Cheese

1 sachet

Chicken-Style Stock Powder

300 g

Beef Rump

1 tin

Diced Tomatoes with Garlic & Onion

2 packet

Risoni

Nutrition Values

Calories1010 kcal

Energy (kJ)4220 kJ

Fat23.5 g

of which saturates10 g

Carbohydrate126 g

of which sugars18.6 g

Dietary Fibre11 g

Protein65.8 g

Sodium1820 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

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!