Mediterranean Beef Soup
Olive and Rosemary French Bread
Ingredients
- 2½ lb boneless chuck roast, trimmed
- 1 (32-oz) carton beef broth
- 2 (14.5-oz) cans fire-roasted diced tomatoes
- 6 carrots, sliced
- 4 stalks celery, sliced
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tsp dried rosemary
- 1 (10-oz) pkg spinach
- 1 Tbsp balsamic vinegar
Instructions
- Cut beef into 1-inch pieces; season lightly with salt and pepper, and place in a 5- to 7-quart slow cooker. Stir in broth, tomatoes, carrots, celery, onion, garlic, and rosemary.
- Cover and cook on LOW 8 to 10 hours or until beef is tender.
- Stir in spinach and vinegar; let stand 10 minutes for spinach to wilt.
Side Dish Ingredients
- 1 (16-oz) loaf French bread, halved lengthwise
- 3 Tbsp olive oil
- 1 (2.25-oz) can sliced black olives, drained
- 1 tsp dried rosemary
- ½ cup shredded Parmesan cheese
Side Dish Instructions
- Preheat oven to 425°F. Brush cut sides of bread with oil. Top with olives, rosemary, and cheese. Bake 10 minutes or until golden. Slice before serving.
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