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"achini pep" soup

(1 rating)
AMChance avatar
Recipe by
Anne Chance
@AMChance
Poughkeepsie, NY

My grandma made this soup for me when I was little, it was(and still is) an ultimate comfort food for me.

(1 rating)
yield 8 serving(s)
prep time 1 Hr
cook time 2 Hr

Ingredients For "achini pep" soup

  • 2 lb
    beef stew meat
  • 2 Tbsp
    olive oil, extra virgin
  • 1 lg
    potato
  • 1 lg
    onion
  • 3 lg
    carrots
  • 3
    celery stalks
  • 2 can
    tomatoes, canned and chopped, with liquid
  • 1
    beef broth, 32 oz carton
  • 1 c
    red wine
  • 1 box
    acini di pepe pasta
  • grated italian cheese (parmesan or romano)
  • 3 clove
    garlic

How To Make "achini pep" soup

  • 1
    Cut the potato, onion, carrots and celery into chunks. Using the liquefy setting, blend these vegetables with water.
  • 2
    In a large soup pot, brown stew meat in olive oil.
  • 3
    Mince garlic, add to beef.
  • 4
    Add all other ingredients except pasta and cheese to the soup pot. Cook for at least two hours on low heat after bringing to a boil, more if possible.
  • 5
    When soup is ready (the vegetables will have formed a thick, almost sauce-like broth)start the pasta water, remembering to salt.
  • 6
    When the water is boiling add the pasta, boil for 12 minutes.
  • 7
    If the soup has gotten too thick, take some of the water from the pasta pot and add to the soup. Strain the pasta and add to the soup.
  • 8
    Garnish with grated Italian Cheese.
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