Wednesday, June 2, 2010

Beef Florentine Pasta Soup with Basil and Cream

I always love to try new soup recipes! Since we have had the never-ending winter this year, I have been able to try a lo of different recipes! I found this recipe on Picky Palate. It is a great hearty soup, that tastes great and warms you up. This recipe makes a lot, so I froze half of it for my family to eat while I am out of town for a few days! 

Beef Florentine Pasta Soup with Basil and Cream
from Picky Palate

2 Tablespoons extra virgin olive oil
1 large onion, finely chopped
4 medium carrots, peeled and chopped
1 lb cubed beef stew meat
½ teaspoon salt
¼ teaspoon fresh ground black pepper
5 cloves fresh garlic, minced
5 Cups beef broth
14 oz can Italian diced tomatoes, with basil and garlic
½ lb dry Campanelle pasta
4 Cups fresh baby spinach leaves, coarsely chopped
½ Cup heavy cream
½ Cup fresh grated parmesan cheese
½ Cup fresh basil leaves, chiffonade

Place olive oil into a large dutch oven or large pot over medium heat. Saute onion and carrots for 5-7 minutes or until slightly softened. Stir in stew meat, salt and pepper. Cook until browned and cooked through. Stir in fresh garlic for 1 minute then stir in broth and tomatoes. Increase heat to medium high until soup comes to a light boil. Pour in pasta, reduce heat to medium and cook for 10-12 minutes or until pasta is al dente. Reduce heat to low and stir in spinach leaves. Let simmer for 20-30 minutes. Serve each bowl of soup with a drizzle of heavy cream, a spoonful of parmesan cheese and basil ribbons.

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