Italian Main course

Beef Minestrone with Green Cabbage and White Beans

Name: Beef Minestrone with Green Cabbage and White Beans
Prep time: PM0.00T
Cook time: PM60.00T
Total time: PM60.00T
Cuisine: Italian
Ingredients: 300 g lean beef; thinly sliced; 8 cups or 2 litres hot water; 2 small leeks; roughly sliced; 1 teaspoon dried oregano; 1 large bulb fennel; finely sliced; 4 cubes MAGGI® Chicken Bouillon or 40 g; 2 small tomato or 150 g; diced; 1 can cannellini bean; canned or 300 g; cooked; drained and rinsed; 2 medium carrots; diced; 2 tablespoons fresh parsley; chopped; 1 tablespoon fresh rosemary; roughly chopped; 2 tablespoons Romano cheese; grated; 2 cups macaroni pasta; 1 tablespoon tomato paste; 2 tablespoons vegetable oil or 30 ml; 1 cup green cabbage or 90 g; thinly sliced; 2 tablespoons olive oil or 30 ml

60 Min

Easy

Ingredients

7 Servings

300 g

Beef, brisket, flat half, boneless separable lean only, trimmed to 0 fat, all grades, raw

2000 g

Water, bottled, generic

150 g

Leeks, (bulb and lower leaf-portion), raw

4 g

Spices, oregano, dried

80 g

Fennel, bulb, raw

40 g

MAGGI® Chicken Bouillon

150 g

Tomatoes, green, raw

300 g

Beans, adzuki, mature seeds, raw

120 g

Carrots, baby, raw

10 g

Parsley, fresh

1 tbsp

Rosemary, fresh

10 g

Cheese, romano

2 cups

Pasta, dry, enriched

1 tbsp

Tomato products, canned, paste, without salt added

30 g

Vegetable oil-butter spread, reduced calorie

90 g

Cabbage, chinese (pak-choi), raw

30 g

Oil, corn, peanut, and olive

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Nutrition Value

Energy

362.26 kcal

Carbohydrates

49.03 g

Fats

11.12 g

Protein

22.07 g

Information per serving

Step 1

In a large soup pot heat vegetable oil and saute beef on medium heat for 3-4 mins.

Step 2

Add leeks and fennel, and cook until leeks are soft and translucent.

Step 3

Add tomato paste, water, MAGGI® Chicken Bouillon, carrots, rosemary and oregano and allow to cook for 30 mins or until meat is well cooked and tender.

Step 4

Add pasta, tomatoes, beans and green cabbage and allow to simmer for an additional 10 mins.

Step 5

Sprinkle parsley and grated Romano cheese, transfer to a large soup bowl and drizzle with olive oil.

Step 1 of 5

In a large soup pot heat vegetable oil and saute beef on medium heat for 3-4 mins.

Step 2 of 5

Add leeks and fennel, and cook until leeks are soft and translucent.

Step 3 of 5

Add tomato paste, water, MAGGI® Chicken Bouillon, carrots, rosemary and oregano and allow to cook for 30 mins or until meat is well cooked and tender.