Italian-Style Pho Soup (for fondue meat leftovers)

Italian-Style Pho Soup (for fondue meat leftovers)

  • Preparation 15 min
  • Cooking 15 min
  • Servings 4
  • Freezes Yes
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Ingredients

  • Broth

    • 1 onion, finely chopped
    • 2 cloves garlic, chopped
    • 2 tablespoons (30 ml) olive oil
    • 6 cups (1.5 litres) chicken or beef broth
    • 1 can 14 oz (398 ml) diced tomatoes
    • Salt and pepper
  • Garnish

    • 1/2 lb (225g) spaghettini or angel hair pasta
    • 3/4 lb (350 g) fondue-style beef
    • 1 red bell pepper, thinly sliced
    • 1 yellow bell pepper, thinly sliced
    • Parmigiano-Reggiano cheese shavings, to taste
    • Fresh basil leaves to taste
    • 1 lemon, cut into wedges

Preparation

  • Broth

  • Garnish

Note from Ricardo

To make fondue broth leftover into a soup... Pass the broth through a sieve and dilute it with a little water if it seems too salty. Add vegetables (carrots, celery, cauliflower, mushrooms, etc…) and cook. If desired, add pieces of fish, seafood or chicken. Add rice noodles or short pasta.

Personal Note