Ingredients
Scale
For the Beef Soup:
- 1 1/2 lb. of beef chuck stew meat
- 2 medium sized sweet onions - sliced
- 3 carrots - diced
- 1 large tomato - diced
- 3 celery stalks with leaves - chopped
- 6 - 8 cloves of garlic - chopped
- 1 stem of fresh rosemary
- Healthy handful of fresh parsley - stems removed and chopped
- 6 - 10 fresh basil leaves - chopped - setting half aside
- 1/4 cup of fresh grated Romano or Parmesan cheese
- 2 tsp. of salt
- 1 tsp. of black pepper
- 2 tsp. of dried oregano - crushed
- Gratings of fresh nutmeg
- 1/2 tsp. of red pepper flakes
- 6 cups of water
- Your favorite soup pasta (I used spaghetti cut into thirds)
For the Grilled Cheeses:
- 4 tablespoons softened butter
- 2 tablespoons mayonnaise
- Nature's Own Perfectly Crafted Thick Sliced White bread
- Gruyère cheese
- White Cheddar Cheese
- Fresh Basil
- Caramelized Onions
Instructions
For the Beef Soup:
- Heat a large sauce pot.
- Add the cubed beef and surround it with the chopped veggies, rosemary stem and garlic.
- Loosely cover the pot and allow the veggies and beef to simmer on a gentle heat.
- Add the seasonings and again loosely cover the pot.
- The veggies and beef will form a broth.
- After about 45 minutes or so remove the beef and shred it.
- Using a pastry cutter and potato masher, carefully mash the veggies that are in the pot.
- Place the shredded beef back in the pot and add the water.
- Add the grated Parmesan or Romano cheese.
- Let the soup simmer on a gentle heat and taste for seasoning. Taste for seasoning, re-season the soup as needed you may season with all of the seasonings again.
- Simmer at a gentle heat for at least one hour or more.
- Prepare the pasta as directed.
- Add the remaining chopped basil.
- Place the pasta at the bottom of a soup bowl; cover with the soup and add a thin fresh lemon slice, a drizzle of olive oil, fresh grating of nutmeg and fresh grated Parmesan or Romano cheese.
For the Grilled Cheeses:
- In a small bowl, whisk butter and mayonnaise together. Spread on one side of each slice of bread. Flip the sliced bread over and layer on a slice of Gruyère on one side and a slice of White Cheddar on the other. Top on one side the caramelized onions, 3 fresh basil leaves, and two more slices of cheese- one Gruyère, one cheddar.
- Close the sandwich and place on a pre-heated stainless steel pan. Grill two minutes on one side before flipping. Gently press down and cook the other side two minutes. Cover the pan to ensure the cheese melts.
- Repeat this process for however many servings you're making.
- Serve with soup and enjoy!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
