Chunky beef minestrone

Author: Dixie Elliott - Home Economist, Recipe Developer

Photographer: André Martin

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Serves: 4

Time to make: 35 mins

Ingredients

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1 tablespoon olive oil

300g scotch fillet steak, cut in thin strips

1 onion, finely chopped

2 stalks celery, finely diced

1 large carrot, peeled, finely diced

2 cloves garlic, crushed

700g tomato pasta sauce

2 cups salt-reduced beef stock

3 cups water

1 cup dried macaroni pasta

¼ small green cabbage (280g), finely shredded

2 tablespoons grated parmesan cheese

Instructions

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1 Heat half the oil in a large, deep saucepan over a medium heat. Add half the beef. Cook for 3-4 minutes, or until browned.Transfer to a large plate. Cook remaining beef then transfer to plate.

2 Heat remaining oil in same pan over a medium heat. Add onion, celery, and carrot. Cook, stirring occasionally, for 8-10 minutes, or until tender. Add garlic. Cook for 1 minute. Add pasta sauce, stock, and water. Bring to the boil, then simmer for 3 minutes.

3 Add macaroni. Cook, stirring occasionally, for 10 minutes, or until pasta is cooked. Add cabbage and beef. Cook for 1-2 minutes, or until tender. Ladle soup into bowls. Top with parmesan. Serve with torn ciabatta bread.

Variations

Make it vegetarian: Replace beef stock with vegetable stock, and swap meat with a 390g can of chickpeas or kidney beans. You will boost fibre and save money, too!

Nutrition Info (per serve)

Calories 317 cal

Kilojoules 1330 kJ

Protein 25 g

Total fat 12 g

Saturated fat 4 g

Carbohydrates 30 g

Sugar 12 g

Dietary fibre 5 g

Sodium 1180 mg

Calcium 160 mg

Iron 4.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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