Ingredients:
1 large steak, cut into
small pieces
½ large red onion,
chopped
6 cloves fresh garlic,
chopped
1 28 oz can diced tomatoes
2 cans or 1 bag frozen
whole green beans
2 cans or 1 bag of frozen
sliced carrots
2 48 oz cans beef broth
1 lb mini shells or
ditalini pasta
3 Tbs Extra Virgin Olive
Oil
Italian seasoning,
oregano, parsley, salt and pepper to taste
Directions:
In a large soup pot on
high, cook the beef and onions in the olive oil until browned, then
add in the garlic. Saute' 5 minutes or so.
Season well, add diced
tomatoes, stir to combine. Add in the beef broth, cover and bring to
a full boil. Lower temp and and let simmer for about 10-15 minutes.
Check for seasoning again,
then bring back to a boil and add in the pasta. Cook as directed on
package. Add in the carrots and string beans and lower to simmer.
Serve with grated cheese
on top.
This makes a very large
pot, cut everything in half to make less.
