One of the cornerstones of Italian cuisine, let this vegetable-packed soup be your table savior.

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Ingredients

1/4 cup MAGNOLIA BUTTERCUP
2 tbsp minced garlic
8 pc tomatoes, peeled, seeded and chopped
1/8 cup white wine
1/4 kg MONTEREY BEEF CAMTO, cut into cubes
5 pc beef bouillon cubes
10 cups water
1/2 cup white kidney beans, soaked in cold water overnight the drained
2 pc carrots, cubed
2 stalk celery, cut into 1/2" length
2 pc potatoes, cut into 1" cubes
1 pc zucchini, cut into 1" cubes
4 pc okra, cut crosswise
100 grams bow-tie pasta, cooked
1 (230 g) can PUREFOODS VIENNA SAUSAGE
1 tsp paprika
iodized fine salt to taste
pepper to taste

Procedure

  1. Melt butter and sauté garlic, onions, and tomatoes for about 3 minutes.
  2. Add white wine, beef cubes and bouillon cubes and cook until meat changes its color. Add water then bring to a boil.
  3. Add kidney beans. Cook until meat and beans are tender.
  4. Add carrots, celery, potatoes, zucchini and okra. Cook until vegetables are tender. Add cooked pasta, vienna sausage, paprika, salt and pepper. Serve hot.
Makes 8 to 10 servings.


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