250 g of lean beef, cut into large cubes
4 tablespoons of olive oil
2 stalks of celery, chopped
1 cup of carrot, peeled and cubed
1 cup of cabbage, thinly sliced
1 small onion, finely chopped
4 sprigs of fresh parsley
Salt or beef broth concentrate to taste
1/2 small onion, chopped fine
200 g of filet mignon, cut into small cubes
1 cup of broccoli florets
1 cup of zucchini, cubed
120 g of pasta specifically for soup
1 cup of bell pepper, seeded and cubed
1 cup of yellow squash, peeled and cubed
1 cup of borlotti beans in tomato sauce or cooked white bean. Parmesan cheese, grated to taste
250 g of lean beef, cut into large cubes
4 tablespoons of olive oil
2 stalks of celery, chopped
1 cup of carrot, peeled and cubed
1 cup of cabbage, thinly sliced
1 small onion, finely chopped
4 sprigs of fresh parsley
Salt or beef broth concentrate to taste
1/2 small onion, chopped fine
200 g of filet mignon, cut into small cubes
1 cup of broccoli florets
1 cup of zucchini, cubed
120 g of pasta specifically for soup
1 cup of bell pepper, seeded and cubed
1 cup of yellow squash, peeled and cubed
1 cup of borlotti beans in tomato sauce or cooked white bean. Parmesan cheese, grated to taste
In a large pot, sauté the beef in half the olive oil
Add the celery, carrot, cabbage, onion with parsley and 2 liters of water
Season with salt or beef broth concentrate
Cover and simmer over low heat until the ingredients are tender
Remove the onion with parsley and beef, reserving the legume broth
In another pot, sauté the chopped onion in the remaining olive oil and add the filet mignon cubes
Wait for it to slightly brown and then add the reserved legume broth, broccoli, and zucchini
Simmer for 5 minutes
Add the pasta, bell pepper, and yellow squash
If needed, add more water
Add the beans and check the seasoning
Let simmer for about 5 minutes more
Serve with grated Parmesan cheese.
