Beef and Spinach Tomato Soup

Let’s be honest: nothing satisfies like soup. This hearty homemade tomato soup features shredded beef, earthy spinach and fresh herbs. We top it off with freshly grated Parmigiano.

INGREDIENTS

• 2-pound beef chuck roast
• 4 tablespoons DeLallo Extra Virgin Olive Oil, divided
• 1 onion, diced
• 3 carrots, diced
• 2 celery stalks, diced
• 2 tablespoons DeLallo Tomato Paste
• 2 bay leaves
• 2 sprigs of thyme
• 8 cups beef stock
• 1 (1-pound) package DeLallo Ditalini Pasta
• 4 cups fresh spinach
• Freshly grated Parmigiano-Reggiano
• Salt and pepper

DIRECTIONS

1. Season the meat with salt and pepper. In a large stock pot, heat 2 tablespoons oil over medium-high heat. Add the beef and sear until all sides are browned, about 3 minutes per side. Transfer to a plate and set aside.
2. Add the remaining oil to the pan. Once hot, add the onion, carrots, celery and soffritto. Cook until onion is soft and translucent, about 5 minutes. Stir in the tomato paste and cook for 2 minutes. Add the bay leaves, thyme and beef. Pour the stock over the beef and vegetable mixture. Cover and bring to a boil. Reduce heat to low and simmer for 2 hours, stirring occasionally. Skim off any oil residue that may rise to the surface.
3. Remove from the heat. Remove the bay leaves and thyme sprigs and discard. Transfer the beef to a chopping board and allow to rest for 10 minutes.
4. Return the pot to the heat, cover and bring to a boil. Add the pasta and cook until al dente, about 7-9 minutes.
5. In the meantime, shred the beef on the cutting board. Once pasta is cooked, add the beef back to the pot and stir. Add spinach and cook until slightly wilted, about 2 minutes.
6. Divide into bowls and serve with freshly grated Parmigiano.