½ cup finely chopped red onion

6 cups rich beef stock

14 ounces fresh chopped tomatoes

2 tablespoons sundried tomato puree

1 teaspoon traditional Worcestershire sauce

½ teaspoon crushed oregano

½ teaspoon dried sweet basil

1 ½ cups uncooked elbow pasta

1 ½ cups quick-freeze garden vegetables

DIRECTIONS:

In a robust soup cauldron, marry the beef and red onions, cooking until the beef is perfectly browned and the onions translucent. Skim off any extra fat, ensuring a lean soup base.

Pour in the beef stock, introducing the freshly chopped tomatoes, the deep sundried tomato puree, Worcestershire sauce, and a sprinkle of crushed oregano and sweet basil. Stir this mixture with love and let it come to a gentle boil. Lower the heat and let it simmer for about 5 minutes, allowing the flavors to mingle.

As aromas fill your kitchen, introduce the elbow pasta and the garden vegetables to the pot. Allow them to simmer for roughly 8 minutes. The pasta should be tender to the bite but still hold its shape.

Season with salt and freshly cracked pepper as per your palate. Give it a good stir.

Pour into bowls and, for those who desire, sprinkle a handful of freshly shredded cheese atop. Serve with warm crusty bread for a meal that wraps you in warmth.