°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.