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Ingredients 17 items

  • 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

How to prepare

  1. In a large soup pot heat Vegetable Oil and sauté Beef on medium heat for 3-4 minutes.
  2. Add Leeks and Fennel, and cook until leeks are soft and translucent.
  3. Add Tomato Paste, Water, MAGGI Chicken Stock, Carrots, Rosemary and Oregano and allow to cook for 30 min or until meat is well cooked and tender.
  4. Add Pasta, Tomatoes, Beans and Green Cabbage and allow to simmer for an additional 10 minutes.
  5. Sprinkle Parsley and Grated Romano Cheese, transfer to a large soup bowl and drizzle with Olive Oil.

Nutritional informations

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