°Vegetable oil

°1 cup leek, finely chopped

°1 c carrots, cut to small cubes

°2 celery stalks, cutting to cubes

°4 garlic, finely chop

°1.8 L beef stock

°1 can of 796 ml tomatoes

°3 cups potatoes, peeled and cut into small cubes

°¼ cup fresh parsley, coarsely chopped

°1 C. dry thyme tea

°2 bay leave

°2 cups Florette 100% turnip fettuccine

°1 cup frozen beans, halved

°250 grams beef fondue

°1 cup corn kernels

°1 cup frozen peas

°Salt and pepper


Heat oil in a large pot. Cook the leeks, carrots and celery, stirring regularly for 4-5 minutes.

Add the garlic and cook for 1 minute.Add broth, tomatoes, potatoes, parsley, thyme and bay leaves.

Salt and pepper.

Bring to a boil.

Reduce to medium heat and simmer for 15 minutes.

Add fettuccine, beans and beef.

Simmer for 7 minutes.

Add corn and peas and adjust seasoning.

Enjoy !

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