Personal Chef Tony Lison of Green Bay contributed this delectable recipe!

Ingredients:
2 Tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, crushed and chopped
6 Cups beef broth
4 carrots, diced
2 stalks celery, sliced thin on the diagonal
2 Cups of chopped broccoli
2 potatoes, scrubbed and diced
2 Tablespoons fresh thyme or 2 teaspoons dried
Salt and pepper
20 ounces angel hair pasta

Directions:
In a large pot, heat the oil over medium heat. Add the chopped onions, stirring occasionally until the onions are softened and just starting to turn golden. Add the garlic and cook for two more minutes. Add the beef broth and all other ingredients. Bring to a full boil, reduce heat to a simmer, cover and let cook for about 25-30 minutes or until the vegetables are tender. While soup cooks, boil a medium pot of salted water and add the pasta, broken into thirds. Cook for about 5 minutes. Drain the pasta and add to the soup just before serving. Serves 6.