Hearty beef minestrone with grilled cheese pizza dippers

4 SERVES PREP + COOK TIME 2 HOURS

600g gravy beef, fat trimmed and cut into 3cm pieces

1 tablespoon extra virgin olive oil 1 medium (200g) brown onion, finely chopped

4 cloves garlic, sliced thinly

2 celery sticks, sliced thinly

1 carrot, peeled, chopped finely 1 small (200g) fennel bulb, trimmed, chopped finely

1 tablespoon tomato paste

1 sprig fresh bay leaves

1 litre beef stock

2 x 400g cans chopped tomatoes 200g cavalo nero, trimmed, shredded

1 zucchini, sliced thinly basil leaves and finely grated parmesan, to serve

GRILLED CHEESE PIZZA DIPPERS

2 x 250g pizza dough, divided into 4 11⁄2 cups (180g) grated pizza cheese 1 tablespoon thyme leaves 1 tablespoon extra virgin olive oil

1 Season the beef with salt and freshly ground black pepper. Heat half the oil in a large heavy-based saucepan over medium-high heat. Cook beef, in batches, for 5 minutes or until browned. Transfer to a plate, set aside.

2 Heat the remaining oil in the pan. Add onion, garlic, celery, carrot and fennel and cook, over medium heat, for 5 minutes or until vegetables begin to soften. Add tomato paste, bay leaves, stock, canned tomatoes and 1 cup of water and bring to the boil. Return meat to pan; reduce the heat to low. Cover and cook for 1 hour 30 minutes or until meat is tender.

3 GRILLED CHEESE PIZZA DIPPERS Meanwhile, divide each dough ball into 4 equal pieces and roll into balls.

Set aside loosely covered to come to room temperature and rise for 30 minutes. Preheat oven to 240°C (220°C fan-forced). Press out into 10cm round pizzas and place on a medium baking paper-lined oven tray. Sprinkle with cheese and thyme; drizzle with olive oil. Bake for 10-12 minutes or until golden and bubbling.

4 Add the cavalo nero and zucchini, cook for 10 minutes, until just tender.

5 Divide soup between warmed bowls; top with basil leaves and parmesan and serve with pizza dippers. Suitable to freeze.