Bone-based meaty broths are perfect for winter because of the vast array of health benefits they boast. This winter minestrone is budget-friendly, easy to make and packed with nutrients. Serve it up this chilly season to keep the cold at bay in the yummiest way possible.
SERVES 6 // COOKING TIME 60 mins
2 tbsp olive oil
500g beef shin (including bones), cubed
1 onion, peeled and chopped
6 medium potatoes, roughly chopped
4 cloves garlic, peeled and crushed
2 stalks celery, sliced
1 large carrot, peeled and chopped
3 tbsp tomato paste
1 tin chopped tomatoes
1 tin tomato purée
1L beef stock
1 tin kidney beans
1 tin chickpeas, drained and rinsed
200g pasta shells
Salt and black pepper
½ cup grated Parmesan
2 tbsp micro basil
1. Heat the olive oil in a large pot over medium-high heat. Brown the beef shin until sealed and golden, then remove from the pot and set aside.
2. Add the onion and cook until translucent, about four minutes, then add the potatoes, garlic, celery and carrot, and cook until they begin to soften.
3. Add the tomato paste and cook for 30 seconds, then add the tinned tomatoes, tomato purée, beef stock and sealed beef shin, bones included. Cook for a further 45 minutes.
4. Add the beans, chickpeas and pasta shells and cook until the pasta is al dente. Season and serve garnished with Parmesan and micro basil.