Chunky beef minestrone

Author: Dixie Elliott - Home Economist, Recipe Developer

Photographer: André Martin

First published: Aug 2009

Serves: 4

Time to make: 35 mins

Total cost: $16.36 / $4.09 per serve

(at time of publication)

Ingredients

More weights & measures

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

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 317cal

Kilojoules 1330kJ

Protein 25g

Total fat 12g

–Saturated fat 4g

Carbohydrates 30g

–Sugars 12g

Dietary fibre 5g

Sodium 1180mg

Calcium 160mg

Iron 4.5mg

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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