A few days ago, I met with Sara in her kitchen as she shared all the steps. It’s surprisingly simple and easy to make- and can be made in less than 30 minutes.
As I write this, I am filled with gratitude when I think about the ways Sara has given to our group of friends. Some people just have generous souls, naturally. It recently dawned on me that it was Sara who first suggested the idea of starting a recipe blog. At the time, I have to admit, I really didn’t know what a blog was. We still laugh about it. It’s amazing to think how this little seed she planted in my head, was what started me down this path- one where I could pick up my camera again, practice writing and create in the kitchen. So unexpectedly, this weekly practice has brought much joy into my life. And I feel very grateful to her for this. And also for sharing her amazing, over-the-top, delicious soup -which you absolutely need to try.
Bring a large pot of beef stock and water to a boil.
Saute rough-chopped garlic in a large saute pan with olive oil -until fragrant and golden.
Add spinach, wilt.
Add basil, wilt.
This is what gives the soup its amazing flavor and color.
12 C Flavorful Beef Stock
6 C water
1 T olive oil
3-4 garlic cloves, big chopped
3/4 C corn kernels
3/4 C peas
3/4 C carrots- small diced
3 yukon gold potatoes, diced
2 lbs flank steak cut into small ¾ inch cubes
1 lb fresh spinach leaves
8 oz basil leaves
10 oz queso fresco cheese- diced into small ½ inch cubes -divided
1 tsp kosher salt
¼ tsp fresh cracked pepper
8 oz Penne Rigata (or sub gluten free pasta or quinoa)
1. Heat beef stock and water in an extra large pot over high heat, bring to a boil.
2. At the same time, saute garlic in a big skillet with 1 T olive oil, over medium heat until golden and fragrant. Lower the heat and add spinach, stirring until wilted. Add basil, and stir until wilted.
3.Place spinach/basil mixture in a blender with one third of the queso fresco cheese and 1 cup stock/water mixture. Add salt and pepper. Blend until smooth. Set aside.
4. When stock comes to a boil, add beef. Bring to a boil again and add peas, carrots, potatoes, corn. Simmer 5 minutes and add pasta. Cook 7 minutes or until cooked until al dente. Turn off stove. Pour in the spinach mixture and stir. Add the remaining cheese and serve.
Prep time: 12 mins Cook time:20 mins Total time: 4Yield: 5 Quarts