Vegetable Beef Soup

2 tablespoons extra virgin olive oil2 large cloves garlic, minced1 small onion, for about 1/2 cup chopped2 filet mignon (6 ounces each), cubed1 pound fresh green beans, cut in thirds, or one can (14.5 ounces), undrained1 zucchini, sliced1 yellow pepper, diced 1/2 pound mushrooms, sliced1 can (15 ounces) whole Italian tomatoes, undrained1 large white potato, cut in 1-inch cubes20 baby carrots, cut in thirds1 bay leaf2 teaspoons beef bouillonSalt and pepper to taste8 cups waterHeat olive oil in stock pot. Add garlic, onion and beef; cook until meat is no longer pink and onions are translucent.Add green beans, zucchini, yellow pepper, and mushrooms, cook and stir for two minutes. Add tomatoes, potatoes, carrots, bay leaf, bouillon, salt, pepper and water. Cover and cook to a low boil for 30 minutes.Reduce to a simmer and cook, covered, 2 hours. Serve with warm sourdough bread and sprinkle each bowl of soup with freshly grated Parmigiano-Reggiano.Serves six.Nutrition values per serving: 321 calories, 19 g fat (7 g saturated), 21 g carbohydrates, 6 g fiber, 18 g protein, 49 mg cholesterol, 365 mg sodium.