Beef and Bean Soup with Pasta

2009/05/31

1777

Beef and Bean Soup with Pasta

2 1/2 quarts water
1 teaspoon salt
2 1/4 pounds beef ribs
2 soup bones
1 onion
1 bay leaf
2 1/4 cups string beans cut into
2 inch pieces
1 cup vermicelli
1 clove garlic peeled and finely chopped
1/2 cup finely chopped fresh chives
or 1 tablespoon dried chives
1/2 cup 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 first 15 minutes of cooking time.

Place 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 8.

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