18/06/2025
🥣 Meaty Minestrone Madness – Soup That’s Built to Beef! 🐮🔥
Cold outside? Let’s beef things up inside! This meaty minestrone is loaded with flavour, comfort, and enough veggies to impress your gran. Plus, with a shortcut twist thanks to PnP’s minestrone soup mix, you’ll be spoon-deep in deliciousness in no time.
🍲 Serves: 6–8 hungry bellies
⏱️ Time: About 1 hour 30 mins (or 45 mins if your pressure cooker’s your bestie)
🛒 Ingredients:
A generous glug of olive oil blend
Salt & milled pepper (season like you mean it!)
1.2kg PnP beef marrow & stewing meat – for flavour-packed bites
2 onions, chopped
4 garlic cloves, chopped (don’t be shy!)
1 Tbsp (15ml) ground coriander – earthy goodness
3 sprigs rosemary – the herb that flexes
1 cup dried red kidney beans, soaked
1 cup dried cow peas, soaked
1 can (400g) PnP Italian diced & peeled tomatoes
3 Tbsp (45ml) Worcestershire sauce – that umami punch
½ pack (250g) carrots, peeled & cubed
½ head green cabbage, chopped
½ pack (150g) Swiss chard, shredded
4 cups (1L) beef stock
6 cups (1.5L) water
1 pack (50g) PnP cream of tomato flavoured soup
Grated Parmesan, for serving (because cheese makes everything better)
Crusty bread, for dipping, dunking and devouring
👨🍳 Method to the Madness:
Heat a glug of oil in a big pot over high heat. Season your beef like it’s going to Hollywood.
Brown meat and marrow bones in batches (don’t crowd the stage). Remove and set aside like VIPs.
Add more oil if needed and lower the heat. Sauté onions for 8–10 minutes until golden and smelling like heaven.
Return meat to the pot. Add garlic, coriander, rosemary, soaked beans, tomatoes, Worcestershire sauce, carrots, stock and water. Season generously.
Using canned beans? Hold off – they join the party later.
Cover and simmer gently for 1 hour – stir every 15 minutes to show it love.
Add cabbage, Swiss chard, cream of tomato soup, and canned beans (if using). Simmer 10–15 minutes more until the soup is thick, rich and worthy of a second bowl.
Serve hot with a shower of Parmesan and crusty bread for mopping up every drop.
💡 Soup-er Tip: Got a pressure cooker? Let it do the heavy lifting – cook on medium for 45 minutes. Add tomato soup afterwards and finish on the stove.
🔥 Bonus Hack: Running low on time? Swap the veg and beans for 2 packs of PnP precut minestrone soup mix – still hearty, still homemade, but with less chopping and more chilling.
