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Venetian Minestone

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  • Venetian Minestone

    I had to share this recipe, I've been making it for years with rice- but I think that substituting Riced Cauliflower makes it just as wonderful!

    1 1/2 pounds, lean round steak
    3 tbsp olive oil
    1 large onion, peeled and sliced
    1 clove garlic, minced
    6 cups beef stock or broth (homemade is the best!)
    4 tomatoes, peeled and chopped
    1 tsp crumbled dried oregano
    1/2 tsp crumbled dried thyme
    1 tsp sea salt
    1/2 tsp fresh ground black pepper
    1/2 cup Riced Cauliflower
    1/2 pound Savoy cabbage, shredded
    3 tbsp chopped fresh parsley
    Fresh grated Parmesan cheese (If you can do dairy)

    Thinly slice steak across grain. Heat oil in Dutch oven. Add onion and garlic; saute until tender.
    Remove with slotted spoon; reserve. Add steak; brown well. Add beef broth, tomatoes and seasoning, along with reserved onion and garlic; bring to boil. Reduce heat to low; cover. Cook 1 hour, until meat is very tender.
    Add cabbage and riced cauliflower and simmer for 15 minutes. Add parsley; ladle into soup bowls. Sprinkle with Parmesan.

    Makes 4 to 5 servings.

    bon appetit

  • #2
    I made this over the weekend. It's just as delicious as I remember. My husband made a comment that I could make this every night and he would be happy! I actually used more meat than the recipe calls for... meatlicious