Minestrone with Beef
Ingredients
- For the meat
- 800 grams Beef (such as shoulder)
- 1 onion
- 2 bay leaves
- ½ tsp peppercorns
- 3 cloves
- salt
- freshly ground peppers
- For the minestrone
- 1 onion
- 1 garlic clove
- 300 grams Savoy cabbage
- 1 stalk Celery
- 1 small Zucchini
- 1 carrot
- 180 grams white Beans (canned)
- 60 grams Pancetta (such as Pancetta)
- 2 Tbsps olive oil
- 100 milliliters dry white wine
- 500 grams peeled Tomatoes (canned)
- 1 generous pinch Saffron
- 1 tsp dried thyme
- 1 tsp dried oregano
- salt
- peppers (from the mill)
- 150 grams Ditalini
- 2 Tbsps freshly grated Parmesan
Preparation steps
For the meat, place beef in a saucepan, pour in cold water and bring to a boil. Skim foam. Peel the onion, cut in half and add to the meat. Add bay leaves, peppercorns and cloves and simmer for about 1 1/2 hours.
Remove the beef, pour the broth through a fine sieve and, if necessary, skim off fat. Season with salt and pepper.
For the minestrone, peel onion and garlic and chop finely. Rinse cabbage, clean and cut into strips. Rinse, trim and slice the celery. Rinse the zucchini, trim, cut in half and cut into slices. Peel carrot and cut into thin slices. Rinse the beans and drain well. Cut the pancetta into small cubes and fry in a large pan in hot oil. Sauté onion and garlic cubes briefly. Add celery, beans and cabbage and deglaze with wine. Then add tomatoes and about 350 ml (approximately 1 1/2 cups) broth. Bring to a boil and simmer for about 15 minutes. Add carrot, zucchini, saffron, thyme and oregano to the soup and season with salt, pepper and a pinch of sugar to taste. Cut the meat into small cubes, add to the soup and simmer gently for another 5-10 minutes. Meanwhile, cook pasta in boiling salted water until al dente, then drain.
Season soup to taste. Distribute soup among bowls and serve sprinkled with the pasta and Parmesan.
