Beef Vegetable Soup

• Course:Lunch
• Preparation time: 25 Minutes
• Cooking time: 35 Minutes
• Quantity:8 Persons

Ingredients

1. 250 gr. mushrooms
2. 0.50 cup broccoli
3. 1 celery stalk
4. 2 tbsp unsalted butter
5. 1 escarole head
6. 1 cup tinned diced tomatoes
7. 0.50 cup red wine
8. 1.50 tsp chopped garlic
9. 0.13 tsp salt
10. 0.13 tsp ground pepper
11. 2 tsp fresh thyme
12. 2 tbsp extra virgin olive oil

Preparation instructions

1. In large non-stick skillet melt butter over medium-high heat Add mushrooms and season with salt and pepper to taste. saut?e until golden brown, about 5 minutes. 2. Add onion, celery and carrot and saut?e until barely softened, about 2 minutes Add garlic and saut?e until aroma is released, about 30 seconds. 3. Add tomatoes and wine and cook until thickened, about 5 minutes.Meanwhile, season meat with salt and pepper. In large pot over medium-high heat, heat olive oil. Add meat and saut?e until well-browned, about 8 minutes. 4. Add tomato-vegetable mixture to broth and water. Bring to boil, reduce heat, simmer until meat is very tender and vegetables are very soft, about 15 minutes. 5. Add broccoli, cook 5 minutes. Stir in escarole to wilt, thyme and season with salt and pepper to taste.