Ingredients with Measurements:
- 1 pound of beef braciole, thinly sliced
- 2 tablespoons of olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 can of diced tomatoes (14.5 ounces)
- 6 cups of beef broth
- 1 teaspoon of dried oregano
- 1 teaspoon of dried basil
- Salt and pepper to taste
- 1 cup of small pasta, such as ditalini or elbow macaroni
- 1/4 cup of grated Parmesan cheese
- Fresh parsley, chopped for garnish
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the olive oil over medium-high heat.
2. Add the beef braciole and cook until browned on both sides, about 3-4 minutes per side. Remove from the pot and set aside.
3. Add the onion, garlic, carrots, and celery to the pot and cook until the vegetables are softened, about 5-7 minutes.
4. Add the diced tomatoes, beef broth, oregano, basil, salt, and pepper to the pot. Bring to a boil, then reduce the heat and let simmer for 20-25 minutes.
5. Add the pasta to the pot and cook until al dente, about 8-10 minutes.
6. Add the browned beef braciole back to the pot and let simmer for an additional 5-7 minutes.
7. Serve hot, garnished with grated Parmesan cheese and chopped parsley.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Medium-high heat for browning the beef braciole, then reduce to a simmer.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 12g
Carbohydrates: 25g
Protein: 35g
Sodium: 1200mg
Substitutions for ingredients:
- Ground beef or ground turkey can be substituted for the beef braciole.
- Chicken broth can be substituted for the beef broth.
- Any small pasta can be substituted for the ditalini or elbow macaroni.
Variations:
- Add chopped spinach or kale to the soup for added nutrition.
- Use Italian sausage instead of beef braciole for a different flavor.
- Add a can of white beans for added protein and fiber.
Tips and tricks:
- Be sure to brown the beef braciole well for added flavor.
- If the soup is too thick, add more broth or water to thin it out.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Storage instructions:
Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Reheating instructions:
Reheat in a pot on the stove over medium heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprinkle of grated Parmesan cheese and chopped parsley on top.
Garnishes:
Grated Parmesan cheese and chopped parsley.
Pairings:
Serve with a crusty bread for dipping.
Suggested side dishes:
A simple green salad or roasted vegetables.
Troubleshooting advice:
If the soup is too thick, add more broth or water to thin it out. If the soup is too thin, let it simmer for a bit longer to reduce and thicken.
Food safety advice:
Be sure to cook the beef braciole to an internal temperature of 160°F to ensure it is fully cooked.
Food history:
Braciole is a traditional Italian dish made with thinly sliced beef, rolled up with a filling of breadcrumbs, cheese, and herbs.
Flavor profiles:
Savory, meaty, and slightly tangy from the tomatoes.
Serving suggestions:
Serve hot with a crusty bread for dipping.
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Region: Italian