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
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.