Ingredients
Scale
- 1 small onion, chopped
- 2 carrots, sliced
- 2 cloves garlic, minced
- 1 package baby bella mushrooms, cut into large pieces
- 1 Tbsp olive oil
- 2 cups chicken broth
- 2 cups cooked beef roast, cut into bite-sized pieces
- 1 tsp dried basil
- 1 tsp dried oregano
- 12–15 large leaves fresh basil
- Grated parmesan for serving, optional
Instructions
- In a dutch oven over medium heat, sauté onion and carrots in olive oil for 5 minutes, or until tender
- Add the minced garlic and mushrooms, cooking for another 3 minutes
- Then add the broth, dried basil and oregano, and the leftover roast, simmer for 5 minutes
- Cut fresh basil into ribbons and add to the pot so they can wilt
- Serve with grated fresh parmesan
