Sopa a la minuta — beef and fine pasta soup
Ground beef, vegetables and fine pasta in a tomato and oregano broth.
Active time25 min
Cooking30 min
Total45 min
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Ingredients
- 2 carrots
- 2 garlic cloves
- 1 large bay leaf
- 1 onion
- 1 potato
- 227 g raw ground beef
- 6 cups of beef stock
- 2 tbsp tomato paste
- 1 tbsp sunflower oil
- 1 tbsp dried oregano
- 113 g dry angel hair pasta
- ¼ tsp ground black pepper
- ¼ tsp salt
Preparation
Mix the beef with the salt and pepper. Peel and chop the onion and garlic. Peel and dice the potato and carrots finely.
2 carrots2 garlic cloves1 onion1 potato227 g raw ground beef¼ tsp ground black pepper¼ tsp salt- knife
- chopping board
- peeler
- mixing bowl
Heat the oil in a saucepan. Soften the onion with the bay leaf, then add the garlic. Add potato and carrots and sauté until starting to soften. Add oregano and beef and stir until the meat changes colour.
1 large bay leaf1 tbsp sunflower oil1 tbsp dried oregano- saucepan
- spoon
Stir in the tomato paste and stock. Simmer for 7–10 min until the vegetables are tender. Add the pasta and cook as directed on the packet, stirring, until tender but still firm. Remove the bay leaf and serve hot.
6 cups of beef stock2 tbsp tomato paste113 g dry angel hair pasta- saucepan
- spoon
Allergens
- Celery
Composition to check for: Crustaceans, Eggs, Fish, Gluten, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration