*INGREDIENTS

°Vegetable oil

°1 cup leek, finely chopped

°1 c carrots, cut into cubes

°2 celery stalks, cut into small cubes

°4 garlic cloves

°1.8 liters of beef stock

°1 can of 796 ml diced tomatoes

°3 c potatoes, peel and cut to cubes

°¼ c parsley, coarsely chop

°1 C. dried thyme tea

°2 bay leaves

°2 c Florette 100% turnip fettuccine

°1 c frozen beans

°250 g beef fondue

°1 cup corn kernels

°1 cup frozen peas

°Salt and pepper

*Methods 

Heat the oil in a large pot.  

Cooking leeks, carrots & celery, stir regularly for 4-5 minutes.

Adding garlic and cook for 1 min.

Adding broth, tomatoes, potatoes, parsley, thyme & bay leaves. Salt && pepper.

Bring to a boil.

Reduce to heat and simmer for 15 mn.

Adding fettuccine, beans & beef.

Simmer for 7 min.

Adding corn and peas and adjust season.

Enjoy !