Beef Macaroni Soup with Left Over Post Roast
Using left over roast beef, bone broth, vegetables, this beef macaroni soup is a meal.
diced (with leaves)
fresh or dried herbs such as parsley
can white cannelini beans
rinsed and drained
1 to 2
left over roast beef
trimmed of fat
of meat broth
rind of a piece of parmigiano reggiano cheese
large can San Marzano Italian tomatoes
of lacinato kale
ribs removed chopped or any kale, finely chopped
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.
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.