1 small can of red beans1/2 of a small cabbage2 carrots2 turnips1 tomato1 onion2 litres of water3 cloves of garlic1/2 cup of small pasta rings1/2 cup of olive oil1 beef bouillon cube1 sprig of mintSalt and pepper (to taste)
Preparation
Peel and wash the onion and garlic cloves and finely chop them.
Peel the tomato, discard the seeds and cut it into cubes.
Heat the olive oil in a pan, then add the onion and garlic and let it cook, stirring occasionally until the onion is golden brown.
Then add the beef stock, tomato cubes and the 2 litres of water and bring to a boil.
Peel and wash the carrots and turnips, cut them into cubes and add them to the pan.
Cut the cabbage into small pieces and add them to the pan as well.
Add the mint sprig and simmer for 30 minutes or until the vegetables are tender.
Then add the pasta and let it cook a little more, stirring occasionally, until it is cooked.
Add the beans, adjust the seasoning, add more water if necessary.