2 lb chuck roast – seared in a hot cast iron pan
2 qts beef stock
1 onion – diced
2 carrots – diced
2 stalks celery – diced
1 medium Zucchini – diced
1 – 14.5 oz can diced tomatoes + 2 cans water
1 – 8 oz. can tomato sauce
2 Large Chard leaves sliced thin
½ C. Small Pasta Shells
2 – 15.5 oz. can white beans small
(Great Northern, or your choice) One whole + one mashed.
2 Cloves Garlic – minced
½ Cup chopped Parsley
1 tsp. each – Salt & Pepper
2 Tbs Italian Seasoning
Grated Parmesan to garnish
To develop a rich flavor in the finished soup, the trick is to sear the chuck roast in a hot pan before cooking. Also, to thicken, one of the cans of beans needs to be rinsed and then mashed – by hand.
Season chuck roast with salt and pepper and then sear in a (preferably cast iron) hot pan until browned on all sides.
Place roast with 2 quarts of beef stock in a slow cooker (Crock Pot) and cook for 24 hrs. Meat needs to cook until it can be easily shredded with a fork.
Transfer beef stock to a large soup pot, shred the roast with a fork and add. Then add the rest of the ingredients and cook for 3 hours (+/-) over medium heat.
Garnish with parmesan, salt or pepper to taste.