Rustic Italian Beef and Tomato Soup

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junio 28, 2015

This simple beef based meal-soup recipe has two unlikely ingredients: tomato juice and day-old bread. The bread is an old-fashioned no-fat trick for thickening. A half cup (125 mL) of tomato juice represents one Food Guide Serving of vegetables.
[timer length=30]30 Minutes[/timer]

  • Prep: 15 mins
  • Cook: 30 mins
  • 15 mins

    30 mins

    45 mins

  • Productos: 8 Servings


2 tbsp (30 mL) olive oil

1 onion, chopped

2 carrots, sliced into half rounds

4 cloves garlic, minced

½ tsp (2 mL) dried rosemary, crumbled

¼ tsp (1 mL) EACH salt and pepper

3 cups (750 mL) tomato juice

1 cup (250 mL) sodium-reduced beef broth

2 cups (500 mL) slivers of thinly sliced cooked roast beef OR cooked Extra Lean Ground Beef (see Cook's Notes below)

3 cups (750 mL) large cubes day-old baguette, French stick or ciabatta bread

¼ cup (50 mL) Parmigiano-Reggiano or Romano cheese, grated

¼ cup (50 mL) fresh basil or parsley, minced


Heat oil over medium-high heat in large saucepan; cook onion, carrots, garlic, rosemary, salt and pepper, stirring occasionally, until softened, about 8 minutes.

Add tomato juice, beef broth and 1 cup (250 mL) water; bring to boil. Reduce heat and simmer for 10 minutes.

Add beef and bread; stir until bread has ‘melted’ into soup and soup thickens, about 8 minutes. Stir in cheese and basil.

Cook's Notes: To get 2 cups (500 mL) cooked ground beef, cook 1 lb (500 g) Extra Lean or Lean Ground Beef Sirloin or Ground Beef in non-stick skillet, over medium-high heat for 8 to 10 minutes, breaking into small chunks with back of spoon while cooking. Cook until browned and completely cooked. Drain.

Good source of iron (17% DV) and excellent source of zinc (33% DV), 28% DV sodium.


Información nutricional

Proteínas16 g
Grasas Totales16 g
Total Carbohydrates14 g