- 2 tablespoons Vegetable oil
- 300 g lean beef
- 2 small Leeks
- 1 large Bulb fennel
- 1 tablespoon Tomato paste
- 8 cups Water
- 4 cubes MAGGI Chicken Stock
- 2 medium Carrots
- 1 tablespoon fresh rosemary
- 1 teaspoon dried oregano
- 2 cups macaroni pasta pasta
- 2 small Tomato
- 1 can Cannellini bean, canned
- 1 cup Green Cabbage
- 2 tablespoons fresh parsley
- 2 tablespoons Romano cheese
- 2 tablespoons Olive oil
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