2 tablespoons vegetable oil or 30 ml
300 g lean beef, thinly sliced
2 small leeks, roughly sliced
1 large bulb fennel, finely sliced
1 tablespoon tomato paste
8 cups water or 2 liters, hot
4 cubes MAGGI® Chicken Bouillon or 40 g
2 medium carrots, diced
1 tablespoon fresh rosemary, roughly chopped
1 teaspoon dried oregano
2 cups macaroni pasta pasta
2 small tomato or 150 g, diced
1 can cannellini bean, canned or 300 g, cooked, drained and rinsed
1 cup green cabbage or 90 g, thinly sliced
2 tablespoons fresh parsley, chopped
2 tablespoons romano cheese, grated
2 tablespoons olive oil or 30 ml
In a large soup pot heat Vegetable Oil and sauté Beef on medium heat for 3-4 minutes.
Add Leeks and Fennel, and cook until leeks are soft and translucent.
Add Tomato Paste, Water, MAGGI® Chicken Bouillon , Carrots, Rosemary and Oregano and allow to cook for 30 min or until meat is well cooked and tender.
Add Pasta, Tomatoes, Beans and Green Cabbage and allow to simmer for an additional 10 minutes.
Sprinkle Parsley and Grated Romano Cheese, transfer to a large soup bowl and drizzle with Olive Oil.