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Winter vegetable and beef stew
Zuppa di verdure invernali con macinato
Soups for losing weight
Winter vegetable and beef stew
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2

1 portion contains approximately:

472 kcal
33 g protein
20 g fat
40 g carbohydrates

 

  • 80 g onions

  • 1 clove of garlic

  • 125 g celery stalks

  • 200 g carrots

  • 50 ml white wine

  • 120 g potatoes

  • 100 g white cabbage

  • 200 ml vegetable stock

  • 125 g canned butter beans

  • 200 g minced beef

  • 1/2 an egg

  • 1 tbsp tomato paste

  • 1 tbsp plain flour

  • 2 tsp rapeseed oil

  • Parsley

  • Thyme

  • Paprika

  • Pepper

  • Salt

  • 1

    Mince the onion and garlic and combine with the beef, egg, tomato paste, and flour. Season with salt, pepper, and paprika. Shape into small meatballs.

  • 2

    Heat the oil in a pan and sauté the meatballs.

  • 3

    Dice the onions and celery. Cut the carrots into slices, the potatoes into large cubes, and the cabbage leaves into strips.

  • 4

    Heat 1 teaspoon of oil in a pot and cook the onions in it until translucent. Add the carrots and briefly sauté before deglazing with the wine.

  • 5

    Add the potatoes and stock and simmer for 5 minutes.

  • 6

    Then add the celery and cabbage and cook for 3 more minutes.

  • 7

    Drain the beans and add them, along with the meatballs. Cook for 5 more minutes, then season to taste with herbs and spices.

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