Tortellini And Beef Soup - cooking recipe

Ingredients

1 lb beef brisket
1 None onion, peeled and halved
1 None bay leaf
2 tbsp olive oil
1 clove garlic, peeled and chopped finely
1/2 lb green beans, cut into pieces
3 stalks celery, sliced
1 lb savoy cabbage, cut into strips
1/2 lb tortellini
1 None leek, cut into rings
2 None tomatoes, diced
15 oz can chopped tomatoes
2 stems basil, leaves chopped
1 tbsp balsamic vinegar

Preparation

To make the broth, add the beef to a saucepan with 6 cups of water, the onion and bay leaf, and cook for 1 hour. Remove the beef from the liquid and set it aside to cool slightly. Strain the liquid through a sieve and set it aside.
Heat the oil in a saucepan and saute the garlic, green beans, celery and cabbage. Pour in the broth, bring to a boil and simmer for about 10 mins. Meanwhile, cook the tortellini in boiling salted water according to the package instructions.
To assemble the soup, cut the beef into pieces. Add the beef, leeks, tomatoes and canned tomatoes and juice to the broth. Season to taste. Drain the tortellini and stir into the broth along with the vinegar. Sprinkle with basil to serve.