Beef Minestrone

Ingredients:

1 tablespoon olive oil
400gr diced beef, cut in thin strips
1 onion, finely chopped
2 stalks celery, finely diced
1 large carrot, peeled, finely diced
2 cloves garlic, crushed
800ml tomato sauce
2 cups salt-reduced beef stock
3 cups water
1 cup dried macaroni pasta
¼ small green cabbage (280gr), 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 your choice of small pasta. 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 your choice of ciabatta bread, or any bread. Enjoy !

Vegetarian Option :

Make it vegetarian: Replace beef stock with vegetable stock, and swap meat with a 400g of chickpeas or kidney beans.