Name: Rustic Italian Beef and Tomato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Ingredients: 2 tbsp (30 mL) olive oil; 1 onion, chopped; 2 carrots, sliced into half rounds; 4 cloves garlic, minced; ½ tsp (2 mL) dried rosemary, crumbled; ¼ tsp (1 mL) EACH salt and pepper; 3 cups (750 mL) tomato juice; 1 cup (250 mL) sodium-reduced beef broth; 2 cups (500 mL) slivers of thinly sliced cooked roast beef OR cooked Extra Lean Ground Beef (see Cook’s Notes below); 3 cups (750 mL) large cubes day-old baguette, French stick or ciabatta bread; ¼ cup (50 mL) Parmigiano-Reggiano or Romano cheese, grated; ¼ cup (50 mL) fresh basil or parsley, minced

Directions

Heat oil over medium-high heat in large saucepan; cook onion, carrots, garlic, rosemary, salt and pepper, stirring occasionally, until softened, about 8 minutes.
Add tomato juice, beef broth and 1 cup (250 mL) water; bring to boil. Reduce heat and simmer for 10 minutes.
Add beef and bread; stir until bread has ‘melted’ into soup and soup thickens, about 8 minutes. Stir in cheese and basil.
Cook’s Notes: To get 2 cups (500 mL) cooked ground beef, cook 1 lb (500 g) Extra Lean or Lean Ground Beef Sirloin or Ground Beef in non-stick skillet, over medium-high heat for 8 to 10 minutes, breaking into small chunks with back of spoon while cooking. Cook until browned and completely cooked. Drain.