Ingredients (~4-6 servings)
- 1 1/2 lbs. chuck roast
- 1 yellow onion, diced
- 1 scallion, diced
- 3 garlic cloves, smashed
- 1/2 lemon, halved
- 1/4 tsp red pepper flakes
- 1 (28 oz) can whole tomatoes
- 1-2 cups chicken or beef broth
- 1/2 lb fresh green beans, halved
- 2 carrots, sliced into coins
- 1/2 cup pastina (or other small pasta)
- Salt and pepper to taste
Brown the Roast and Aromatics
Season the chuck roast with salt on all sides. You can do this ~12-24 hours in advance and let it rest in the refrigerator.
In a Dutch oven, brown the roast on all sides over high heat. Once browned, remove it from the pot and set it aside.
Turn the heat down to medium. Add the onion, scallion, garlic, and the lemon half (cut-side down) to the pot. Sauté until the aromatics are translucent. Remove the lemon half and set it aside.
Braise the Roast
Add the browned roast back into the pot. Pour in the can of whole tomatoes and 1 cup of the chicken broth. Stir to incorporate the onions and garlic from the bottom of the pot.
Turn the heat to medium-low, cover the pot, and let it simmer for ~2-4 hours. The cooking time is finished when the roast is tender and breaks apart easily with a fork.
Finish the Soup
Using two forks or tongs, break up the roast into large, spoon-sized pieces directly in the pot.
Add the green beans and carrots to the soup. Let it simmer uncovered until the vegetables are tender. If the soup is too thick, add the remaining 1 cup of broth.
Turn the heat off. Squeeze the juice from the reserved, sautéed lemon half over the soup. Season with salt and pepper to taste.
Cook the Pasta
In a separate, small pot of salted water, boil the pastina until tender.
Use a mesh strainer to lift the pasta out of its cooking water and add it directly to the soup. Cooking the pasta separately prevents it from absorbing all your broth.
Serve the soup finished with olive oil, fresh cracked pepper, and parmesan.
Steak and Tomato Soup with Green Beans
Ingredients
Ingredients (~4-6 servings)
- 1 1/2 lbs. chuck roast
- 1 yellow onion diced
- 1 scallion diced
- 3 garlic cloves smashed
- 1/2 lemon halved
- 1/4 tsp red pepper flakes
- 1 can whole tomatoes 28 oz
- 1-2 cups chicken or beef broth
- 1/2 lb fresh green beans halved
- 2 carrots sliced into coins
- 1/2 cup pastina or other small pasta
- Salt and pepper to taste
Instructions
- Season chuck roast with salt and brown in Dutch oven over high heat.
- Remove roast and sauté onions, scallions, garlic, and lemon half in same pot.
- Return roast to pot with tomatoes and 1 cup broth. Simmer covered 2-4 hours until tender.
- Shred roast with forks directly in pot.
- Add green beans and carrots. Simmer until vegetables are tender.
- Boil pastina separately in salted water.
- Add pasta to soup using mesh strainer.
- Squeeze lemon juice over soup. Season with salt and pepper.
- Serve with olive oil, cracked pepper, and parmesan.
