Italian · Dinner
Beef and Vegetable Broth (GLP-1)
Beef and vegetable broth built on lean sirloin simmered with cannellini beans, celery, carrot, leek and kale in tomato-beef stock. The lean cut keeps fat low while beans and greens add fibre and body. Finished with parsley and black pepper.
$4
12 minsPrep
35 minsCook
47 minsTotal
EasyLevel
Nutrition per serving
392Calories
40.2gProtein
11.8gFat
29.1gCarbs
6.8gSugar
8.9gFiber
612mgSodium
100mgChol
3.9gSat Fat
1450mgPotassium
215mgCalcium
5.8mgIron
2.4mcgVitamin B12
38mgVitamin C
gluten-free
protein-rich
low-calorie
high-fiber
glp-1
Instructions
1
Prep
Trim beef sirloin of visible fat and cut into small cubes. Dice carrot and celery. Slice leek, mince garlic, stem and chop kale, chop parsley.
2
Heat olive oil in medium pot over medium-high heat. Sear beef cubes 3–4 minutes, turning occasionally, until browned on most sides.
3
Add carrot, celery, leek, garlic, beef stock and tomato. Reduce to low and simmer 20 minutes until beef is tender, then stir in beans and kale.
4
Plate
Ladle broth into deep bowl and scatter parsley over the top before serving hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.8 oz280g beef sirloin
- 1 cup90g, half a 15 oz can cannellini beans
- 22 small carrot
- 22 celery stalk
- 11 small leek
- 4 cloves4 cloves garlic
- 2 cup60g kale
- 2 tsp2 tsp olive oil
- 1 cup240ml canned crushed tomato
- 2 cup480ml beef stock, low-sodium
- 2 tbsp2 tbsp fresh parsley
- salt, to taste
- black pepper, to taste
