2 tbsp extra virgin olive oil

500 g beef cheek cut into small cubes

2 carrots, thinly sliced

2 stalks of celery, thinly sliced

2 cloves of garlic, chopped

1 onion, chopped

100 g tomato paste

1L of beef broth 

400 g canned peeled tomatoes

120 g risoni (Bird’s tongues)

100 g spinach shoots

Parmesan for serving

Pesto for serving

Fresh bread for serving

Salt and freshly ground black pepper

In a large pot, heat olive oil over medium heat. Season the beef with salt and pepper and fry for a total of 4-5 minutes on each side until evenly browned. Set aside.

In the same pan, sauté the carrots, celery, garlic and onion for about 5 minutes, until cooked through. Put the beef cubes in the pot with the tomato paste and stir for 1 minute. Moisten with beef stock, then add tomatoes and their juice and bring to a boil. Reduce heat and simmer for 2 hours over low heat, half covered, until meat is tender.

Add the risoni and cook them al dente. Pour the spinach shoots into the soup and continue cooking for 2-3 minutes.

Divide the minestrone among 6 bowls and serve hot with the parmesan, pesto and bread.

This soup is a unique dish, perfect for dinner, served with fresh bread, which is dipped in the liquid. You can buy fresh pesto or prepare it yourself.