Beef and bean Tuscan soup
Prep:
10 mins
Cook:
140 mins
Simmering beef and ham shanks with beans and vegetables gives this soup its rich, bold flavours.
1kg beef shank (from butcher)
1 tbsp olive oil
3 onions, chopped
3 carrots, chopped
2 celery stalks, chopped
4 cloves garlic, finely chopped
1.4ltr water
300g smoked ham hock (from butcher)
1 tbsp beef gravy granules
1 bay leaf
½ tsp dried thyme
½ tsp dried rosemary
½ tsp salt
200g tinned cannellini beans, drained
400g spinach leaves
Sprinkle beef with some salt and pepper then brown in the olive oil evenly. Transfer to a plate.
Add onions, carrots, celery, and garlic to drippings pan with the beef fat.
Cover and cook, about 10 minutes or until vegetables are tender, stirring occasionally.
Combine the beef in a large pot, water and the ham hock in with the gravy granules, bay leaf, dried thyme and dried rosemary.
Add some salt and bring to the boil.
Reduce the heat and simmer for 2 hours or until meats are tender.
Add drained beans, remove ham hocks and beef; let stand until cool enough to handle.
Remove meat from bones.
Cut meat into bite-size pieces and return to the soup.
Discard bones and bay leaf.
Skim off any fat.
Stir in spinach and fresh herbs (if using).
Heat through and serve.
Serves
8-10
Preparation Time
10 minutes
Cooking Time
140 minutes
Main ingredients
Beans, Beef, Pork, Vegetables, Oil, Stock/Broth, Garlic, Herbs
Recipe Type
Soups, Dinner, Family Dinners, Slow cooking
Cuisine
Italian
Level of Difficulty
Easy
