Beef Florentine Pasta Soup With Basil And Cream

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2 Tablespoons extra virgin olive oil

1 large onion, finely chopped

4 medium carrots, peeled and chopped

1 lb cubed beef stew meat

½ teaspoon salt

¼ teaspoon fresh ground black pepper

5 cloves fresh garlic, minced

5 Cups beef broth

14 oz can Italian diced tomatoes, with basil and garlic

½ lb dry Campanelle pasta

4 Cups fresh baby spinach leaves, coarsely chopped

½ Cup heavy cream

½ Cup fresh grated parmesan cheese

½ Cup fresh basil leaves, chiffonade

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