Ingredients
- 1 tablespoon olive oil
- 300g scotch fillet steak, cut in thin strips
- 1 onion, finely chopped
- 2 stalks celery, finely diced
- 1 large carrot, peeled, finely diced
- 2 cloves garlic, crushed
- 700g tomato pasta sauce
- 2 cups salt-reduced beef stock
- 3 cups water
- 1 cup dried macaroni pasta
- 1/4 small green cabbage (280g), finely shredded
- 2 tablespoons grated parmesan cheese
Preparation
- Heat half the oil in a large, deep saucepan over a medium heat. Add half the beef. Cook for 3-4 minutes, or until browned. Transfer to a large plate. Cook remaining beef then transfer to plate.
- Heat remaining oil in same pan over a medium heat. Add onion, celery, and carrot. Cook, stirring occasionally, for 8-10 minutes, or until tender. Add garlic. Cook for 1 minute. Add pasta sauce, stock, and water. Bring to the boil, then simmer for 3 minutes.
- Add macaroni. Cook, stirring occasionally, for 10 minutes, or until pasta is cooked. Add cabbage and beef. Cook for 1-2 minutes, or until tender. Ladle soup into bowls. Top with parmesan. Serve with torn ciabatta bread.
Make it vegetarian
To make this dish vegetarian, replace beef stock with vegetable stock, and swap meat with a 390g can of chickpeas or kidney beans. You will boost fibre and save money, too!
