SERVES: 5-6

INGREDIENTS:

- 2 tb Extra virgin olive oil

- 300g chuck steak, diced

- 1 small chorizo sausage, finely diced

- 1 brown onion, diced

- 3 cloves of garlic, crushed

- 1 head cauliflower, broken into small florets

- 1 bunch broccolini, chopped

- 1 bunch celery (including leaves), chopped

- 5 carrots

- 2 tins whole peeled tomatoes

- 1 tin red kidney beans

- 2 teaspoons tumeric

- 2 teaspoons ground coriander

- 3cm fresh ginger, grated 

- 1 bunch parsley, chopped

- 1 beef stock cube

- Water, boiled

- 2 cups Risoni pasta

METHOD:

1. Place a large stock pot over medium-high heat. Add the olive oil, beef and chorizo and cook until browned. Add the onion and cook for a couple of minutes until transparent. Add the garlic and stir.

2. Add the rest of the chopped veg, tinned tomatoes, kidney beans and the stock cube and give it a good stir. Add enough hot water to cover the veg. Stir well. 

3. Mix through the tumeric and coriander and leave to simmer for 10 minutes. 

4. Add the Risoni and stir through. Cook for another 10 minutes then add the parsley and salt & pepper to taste.

5. Serve with some shaved pecorino cheese