After taking a day off after my race Saturday, today looks like a glorious day for a run. Sunny. Temps in the 70's. No rains. No clouds. Woohoo! Here I go!
I've come up with another winner from Jenny over at Picky Palate. Beef Florentine Pasta Soup with Basil and Cream. Picky ds even officially requested that I make this for dinner the night before his first motorcycle race. Since he balks at eating beef and refuses to eat vegetables, you can tell that this soup must be delicious. Even the girls picked out and ate their pasta while studiously avoiding the beef without complaining. It seemed to satisfy everyone: beefy enough for dh and enough pasta and veggies for me! This one will definitely be in the rotation next winter!
Beef Florentine Pasta Soup with Basil and Cream
Recipe from Jenny at the Picky Palate
2 Tablespoons extra virgin olive oil
1 large onion, finely chopped
4 medium carrots, peeled and chopped
1 pound cubed beef stew meat
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
5 cloves fresh garlic, minced
5 cups beef broth
1 can Italian diced tomatoes, (14 oz) with basil and garlic
1/2 pound dry Campanelle pasta
4 cups fresh baby spinach leaves, coarsely chopped
1/2 cup heavy cream
1/2 cup fresh grated parmesan cheese
1/2 cup fresh basil leaves, chiffonade
Place olive oil into a large dutch oven 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.