Hearty Orecchiette & Beef Soup
with Grana Padano & basil crème
Freely translated, Grana Padano means the grain of Padania. This crumbly cheese originated in Italy's Po Valley, and is matured for 9 to 16 months.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
½ piece
Carrot
½ pack
Diced tomatoes with garlic & onion
5 g
Fresh basil & oregano
10 g
Grana Padano flakes DOP
(Contains Egg, Milk)
100 g
Beef mince with Italian seasoning
(May be present Celery, Soy, Gluten, Egg, Mustard)
50 g
Bell pepper strips
45 g
Orecchiette
(Contains Wheat May be present Mustard, Soy, Lupin, Egg)
10 milliliters
Basil crème
Not included in your delivery
450 milliliters
Low sodium beef stock
½ tablespoon
Olive oil
1 teaspoon
Sugar
1 teaspoon
Balsamic vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Prepare the stock in a pot or saucepan and cook the pasta for 11 - 13 minutes, then set aside without draining.
- Heat the olive oil in a large frying pan over high heat. Fry the beef mince for 2 minutes, separating it as you do so.
- In the meantime, grate the carrot.
- Add the carrot and bell pepper strips to the mince and fry for another 2 minutes.
- Deglaze the frying pan with the balsamic vinegar, then add the sugar and diced tomatoes. Allow to simmer for 1 minute.
- Add the oregano to the sauce, then bring to a boil and allow to simmer for 3 minutes over medium-high heat.
- Transfer the pasta and the stock to the tomato sauce.
- Mix well and season to taste with salt and pepper.
- Finely chop the basil into ribbons.
Did you know... carrots are rich in vitamin A, which not only supports growth but is also good for your skin, hair, nails, eyes and immune system. You can also find vitamin A in kale, spinach, broccoli and eggs.
- Remove the oregano from the soup.
- Serve the soup in bowls.
- Garnish with the basil and the Grana Padano.
- Drizzle with the basil crème to finish.