Minestrone Soup
Karyn
ingredients
- 1 1/2 pounds stew beef
- 1 cup chopped onion
- 2 cloves garlic, minced
- 2 Tblspns. olive oil
- 1 tspn. salt
- 1 tspn. ground black pepper
- 4 cans (14 1/2 oz each) beef broth (58 ozs.)
- 2 3/4 cups water
- 1 can (16 oz.) kidney beans
- 1 can (14.5 oz) diced, stewed tomatoes
- 1 1/2 cups thinly sliced carrots
- 1 can (6 oz.) sliced ripe black olives
- 2 cups sliced zucchini
- 1 cup uncooked small elbow macaroni
- 1/2 tspn. dried basil
- 1/4 tspn. each of dried thyme, dried oregano, rosemary leaves and ground savory
- Optional – freshly shredded Parmesan Cheese & croutons for garnish
directions
- 1
Preheat oven to 400˚.
- 2
In large Dutch oven (or cooking pot), combine beef, onion, garlic, oil, salt & pepper.
- 3
Stirring occasionally, bake uncovered 45 minutes.
- 4
Leaving soup in oven, reduce heat to 350˚.
- 5
Meanwhile combine beef broth & water in 2 quart microwave-safe container. Microcook on high power till broth mixture begins to boil, about 10 minutes. Add to the beef mixture in oven. Stir in undrained beans, undrained tomatoes, carrots, and undrained olives.
- 6
Cover with lid and bake 2 hours until meat is tender.
- 7
Then stir in zucchini, macaroni, and herbs.
- 8
Cover and bake 30 minutes longer, until vegetables are tender.
- 9
To serve, top with croutons and parmesan cheese.
notes
Makes a large batch and is really good reheated!
Source: Libby
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