+FOR THE BROTH
°Steak bone or other cut of beef
°Water-3 l (12 cups)
°Beef cooking brown background
°White onion quartered-1
°Salt and ground pepper-To taste
°Vegetables – To taste
+FOR THE SOUP
°Diced tomatoes-1 can of 796 ml (28 oz)
°Celery stalks, cut into chunks-2
°Large onion, cut into wedges-1
°Short pasta, your choice-To taste
°Fresh spinach cut into strips-to taste
°Green beans-To taste
°Corn kernels-To taste
FOR THE BROTH
Put all the ingredients in a large cauldron.
Boil everything over medium heat for 1 hour 45 minutes, or until reduced by a third.
Strain the broth through a sieve to remove any solid ingredients (reserve the carrots, see NOTES), and return to the heat.
FOR THE SOUP
Add the can of diced tomatoes to the strained broth.
Collect the carrots that have cooked in the broth, cut them into pieces and add them to the soup.
Add the celery, onion and pasta (and the pieces of meat obtained during the cooking of the broth, if desired, see NOTES).
Remove the soup from the heat when the noodles are cooked and the vegetables are still crisp (they can also be semi-cooked if you prefer). It should only take a few minutes.
Add the spinach. If you want to add vegetables such as green beans, corn kernels or frozen peas, now is the time. They need very little cooking.
Serve the soup piping hot in a bowl with grated cheese on top.