Beef and Cauliflower Soup with Pasta

Extra Virgin
  • 1 can (14 1/2 oz) beef broth
  • 10 cups water
  • 2 lb boneless beef chuck or top round steak
  • 2 carrots, cut in 2-inch chunks
  • 3 large cloves garlic
  • 2 sprigs fresh rosemary
  • 1/3 cup Filippo Berio Extra Virgin Olive Oil
  • 2 leeks (white and light green parts only), sliced
  • 1 tsp salt
  • 1/2 tsp freshly ground pepper
  • 1 head cauliflower, cut into small florets
  • 1 1/2 cups rotini or other pasta
    • In large pot, combine broth, water, beef, carrots, garlic and rosemary. Bring to boil; cover and reduce heat to medium-low. Simmer for 1 1/2 hours or until beef is very tender. Transfer beef and carrots to cutting board; let cool for 10 minutes.
    • Meanwhile, strain the broth through fine sieve into large heatproof glass measuring cup. Discard rosemary. Smash garlic cloves with spoon and return to broth; set aside. Thinly slice beef across the grain; set aside.
    • Return pot to stove; warm olive oil over high heat. Cook leeks, stirring occasionally, for 5 minutes. Add reserved broth, salt and pepper; cover and simmer for 10 minutes. Stir in cauliflower and pasta; cover and cook for 8 minutes or until pasta is al dente. Stir in reserved beef and carrots.
    • Recipe provided by Chef Sharon Sanders

    Prep Time

    15 min

    Cook Time

    2 hr

    Total Time

    2 hr 15 min






    Dinners & Main Dishes

    Ingredient: Beef & Veal

    Cooking Method: Sauté / Pan Fry

    World Cuisine: Italian

    Product: Extra Virgin


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