Heat a medium soup pot over medium-high heat with the extra virgin olive oil. When the extra virgin olive oil is hot add beef and season with salt black pepper and allspice. Brown the meat for 5 minutes then add garlic onion peppers and bay leaf and cook for 7-8 minutes until tender.
Stir in stock and tomatoes and bring to a boil. Add pasta and cook to al dente 7-8 minutes. Turn off heat. Fold in basil.
Serve in shallow bowls with grated cheese.
This recipe has been added to the following public cookbooks:
Joe's Cookbook,
Soups,
Big Ray's Big Cookbook
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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