Pulled Beef and Tomato Soup with Tortellini
Serves 6
Prep Time 15 mins
Cooking 200 mins
Level low
Ingredients
- 300g Beef knuckle
- Stick,diced Celery
- 1 Diced Leeks
- 2 tbsp Three Hills Kunserva (tomato paste)
- 12 Quartered Cherry Tomatoes
- 1 Large,diced Carrot
- 100g Trimmed French Beans
- Small bunch Kale Leaves
- 100g Dried Meat tortellini
- 1 Small Baguette
- 1 tsp Oregano
- 1 Knob butter
Simmer the beef in 5 litres of water for 3 hours until soft. Remove the beef from the stock and add the tomatoes, tomato paste, carrots, celery, leek and simmer for 10 minutes. Pull the beef using 2 forks and add back into the stock. Bring to the boil then add in the tortellini and simmer for 5 minutes. Remove off the heat, add in the beans and kale, season with salt and pepper and allow to cook for 2 minutes. Meanwhile, slice the baguette on a diagonal as thin as possible, spread with butter, sprinkle with oregano and grill until golden brown and serve on the side with the soup.
Recipe by Aceline Media
