Beef Florentine Pasta Soup with Basil and Cream

My friend DC told me to try this soup from Picky Palate. The whole family really liked it. I couldn't find the Campenelle pasta so I just used Penne.

2 tbsp. extra virgin olive oil

1 large onion, finely chopped

4 medium carrots, peeled and chopped

1 lb. cubed beef stew meat

1/2 tsp. salt

1/4 tsp. fresh ground black pepper

5 cloves garlic, minced

5 c. beef broth

14 oz. can Italian diced tomatoes, with basil and garlic

1/2 lb. dry Campanelle pasta

4 c. fresh baby spinach leaves, coarsely chopped

1/2 c. heavy cream

1/2 c. fresh grated Parmesan cheese

1/2 c. fresh basil leaves, chiffonade

Place olive oil in large dutch oven over medium heat. Saute onion and carrots for 5-7 minutes or until slightly softened. Stir in stew meat, salt and pepper. Cook until meat is browned and cooked through. Stir in fresh garlic for 1 minute then stir in broth and tomatoes. Increase heat to medium heat until soup comes to a light boil. Pour i pasta, reduce heat to medium and cook for 10-12 minutes or until pasta is al dente. Reduce heat to low and stir in spinach leaves. Let simmer for 20-30 minutes. Serve each bowl of soup with drizzle of heavy cream, a sprinkle of Parmesan cheese and basil ribbons.