*INGREDIENTS
°Vegetable oil
1 cup leek, finely chopped
1 c carrots, cubed
2 celery stalks, cut into small cubes
4 cloves garlic
1.8 litres beef broth
1 can 796 ml diced tomatoes
3 c potatoes, peel and dice
1/4 tsp parsley, coarsely chop
1 C. dried thyme tea
2 bay leaves
°2 c Florette 100% fettuccine
1 tablespoon frozen beans
250 g beef fondue
1 cup corn kernels
1 cup frozen peas
Salt and pepper
*Methods
Heat oil in a large saucepan.
Cook leeks, carrots and celery, stirring regularly for 4-5 minutes.
Add the garlic and cook 1 min.
Add the broth, tomatoes, potatoes, parsley, thyme and bay leaves. Season with salt and pepper.
Bring to a boil.
Reducing heat to low and simmer for 15 mn.
Add fettuccine, beans & beef.
Simmer for 7 min.
Add the corn and peas and adjust the season.
Enjoy !
