One of the cornerstones of Italian cuisine, let this vegetable-packed soup be your table savior.
|8||pc||tomatoes, peeled, seeded and chopped|
|1/4||kg||MONTEREY BEEF CAMTO, cut into cubes|
|5||pc||beef bouillon cubes|
|1/2||cup||white kidney beans, soaked in cold water overnight the drained|
|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|
|iodized fine salt to taste|
|pepper to taste|
- Melt butter and sauté garlic, onions, and tomatoes for about 3 minutes.
- Add white wine, beef cubes and bouillon cubes and cook until meat changes its color. Add water then bring to a boil.
- Add kidney beans. Cook until meat and beans are tender.
- Add carrots, celery, potatoes, zucchini and okra. Cook until vegetables are tender. Add cooked pasta, vienna sausage, paprika, salt and pepper. Serve hot.