| | Beef & Bean Soup with Pasta 2 1/2 quarts of water
1 teaspoon of salt
2 1/4 pounds of beef ribs
2 soup bones
1 onion
1 bay leaf
2 1/4 cups of string beans, cut into 2 inch pieces
1 cup of vermicelli
1 clove garlic, peeled and finely chopped
1/2 cup of finely chopped fresh chives or 1 tablespoon of dried chives
1/2 cup of finely chopped parsley
salt and pepper to taste | |
Place water and salt in stock pot and bring to a boil. Add meat, bones, onion and bay leaf. Simmer gently for 2 hours, skimming froth as needed during the first 15 minutes of cooking time. Place the green beans in saucepan and cover with salted water, bring to a boil, then cover and simmer for 15 minutes. Cook vermicelli in boiling salted water according to package directions, drain and let cool. Remove bones from stock. Trim fat from meat, then dice meat and set aside. Strain stock. Add garlic, string beans, diced meat and pasta to stock. Sprinkle with chives and parsley, season with salt and pepper and serve. Serves 8ºF.
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