Vermicelli

Soupe au bœuf

Ingredients

4
60min
  • 150g Panzani Vermicelli
  • 250g beef
  • 500ml beef stock
  • 400g tomatoes
  • 250g cooked red kidney beans
  • 1 onion
  • 2 garlic cloves
  • 4 tbsp of oil
pasta

Preparations steps

  • 1. In a large saucepan, brown the onion, the garlic, the beef and the finely diced tomatoes in the olive oil for about 5 minutes.
  • 2. Add the stock, the salt and the pepper and bring to the boil.
  • 3. Add the red kidney beans and cook over a low heat for 20 minutes.
  • 4. Add the Vermicelli and cook for 3 minutes.

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