Astrid’S Beef & Veggie Soup

Ingredients

2 TBS light olive oil
8oz Beef, thinly sliced
2 cloves garlic, crushed
2 carrots, chopped
2 celery stalks, chopped
4 oz baby mushrooms
1 lg can tomatoes
64 oz. beef stock
2 cups elbow pasta
2 yellow onions, chopped
2 sprigs chopped fresh basil, to garnish
grated parmasan cheese, to garnish

Instructions

1) Heat oil to medium, Brown onions, beef and garlic; transfer to oven proof casserole.

2) Add more oil to pan and saute veggies until soft. Stir in mushrooms, tomatoes and stock & bring to boil and let simmer 20 min.

3) In separate pan bring water to boil, add pasta and cook until al dente.

4) Combine all ingredients into casserole dish, cover and bake in oven on 350 for 30 min.

5) Ladle into soup bowls, serve with basil and grated cheese and crusty baquettes. Enjoy!