Chunky Beef and Macaroni Soup

Ingredients :
150 g. of elbow or shell macaroni (small variety)
300 g. of beef brisket
1 whole garlic1 whole onion
4-5 peppercorns
2 bay leaves
1-1/2 tbsp. of finely minced garlic
2 onions, sliced thinly
4 tomatoes, chopped
2 c. of carrot cubes (1/2″ x 1/2″)
1 c. of diced red or green bell pepper
1 tbsp. of tomato paste
3 tbsp. of olive oil
6-8 c. of beef broth
1 tsp. of dried basil
1 tsp. of finely chopped fresh parsley
salt and pepper

Cooking procedure :

Place the beef in a casserole. Cover with water. Add the whole garlic, onion, peppercorns, 1 bay leaf and 1 tbsp. of salt. Bring to a boil, removing scum as it rises. Lower the heat, cover and simmer for 1-1/2 to 2 hours or until tender. Transfer the meat to a plate and cool completely.

Strain the broth and set aside. When cool, cut the beef into 1/2″ x 1/2″ cubes.
Heat the olive oil in a casserole. Add the beef cubes and cook over medium-high heat until the edges start to brown. Add the minced garlic, chopped onions and bay leaf. Continue cooking until the onions are transparent. Add the carrots, bell peppers, tomatoes, basil and tomato paste. Cook, stirring, about a minute. Pour in the beef broth (use the minimum amount for a very chunky soup). Season with salt and pepper. Bring to a rolling boil and add the macaroni. Stir and bring to a boil once more. Lower the heat, cover and simmer for 10 to 15 minutes or until the macaroni is cooked. Add more salt and pepper if necessary.

Serve hot with garlic bread, or dinner rolls and butter.