Beef Macaroni Soup with Left Over Post Roast
Using left over roast beef, bone broth, vegetables, this beef macaroni soup is a meal.
Servings: 8
Ingredients
- 1 tablespoon olive oil
- 2 carrots diced
- 1 onion diced
- 2 celery sticks diced (with leaves)
- 2 cloves garlic minced
- fresh or dried herbs such as parsley basil, thyme
- 1 can white cannelini beans rinsed and drained
- 1 to 2 cups left over roast beef trimmed of fat
- 8 cups of meat broth
- 1 rind of a piece of parmigiano reggiano cheese optional
- 1 large can San Marzano Italian tomatoes
- 2- 3 leaves of lacinato kale ribs removed chopped or any kale, finely chopped
Instructions
- Saute celery, onion, carrots until softened
- Add garlic. Cook just a few minutes.
- Add in beans,
- Add broth, can tomatoes.
- If you have a rind of parmigiano reggiano, add it to the broth for flavor. Discard later.
- Add in fresh herbs
- Simmer for 45-60 minutes
- Add kale until kale is softened
- Add left over roast beef during last 10 minutes of cooking.
- Cook macaroni separately 2 minutes under cooking time.
- Add macaroni to the soup and finish cooking in the soup. Do not cook the macaroni in the soup, as it will absorb too much of the broth.
Notes
This recipe is more inspiration than something you have to stick to perfectly. Add in cabbage. Add different beans. Add in more carrots or even some potatoes.