Email to Buny      

Beef: Tuscan Beef & Bean Soup

Source of Recipe

Fort Worth Star Telegram


List of Ingredients

1 lb Beef round tip steaks cut 1/4-inch thick
1 tb Olive oil
2 cl Garlic crushed
1 cn Italian stewed tomatoes 14oz, undrained
1 cn Beef broth 14oz
3 tb Worcestershire sauce
1/4 ts Pepper
1 cn Cannellini beans 19oz, drained & rinsed
1/4 c Basil leaves thinly sliced
Parmesan cheese grated


Recipe

In Dutch oven, heat oil over medium-low heat until hot. Add garlic; cook and stir for 3 minutes. Add tomatoes, broth, 1 tablespoon Worcestershire sauce and pepper. Bring to boil, reduce heat to low. Cover and simmer 15 minutes, stirring occasionally.

Meanwhile, stack beef-steaks. Cut lengthwise into 2 or 3 pieces and then crosswise into 1-inchwide strips. In medium bowl, combine beef and remaining 2 tablespoons Worcestershire sauce; toss to coat.

Add beans to soup; bring to a boil . Stir in beef; immediately remove from heat. Cover and let stand 5 minutes. (Beef cooked while standing in hot liquid.) Stir in basil, if desired; serve immediately. Garnish with cheese, if desired. Serves 4