Minestrone

Minestrone

Yield: 4-5 servings
A classic Minestrone with beef, tomatoes, pasta and plenty of vegetables!

*INGREDIENTS: 
1 tablespoon butter
1/2 – 3/4 lb. stew beef
4 cups beef broth
1 15-ounce can tomato sauce
1 14 1/2-ounce can tomatoes, cut up
1/2 medium onion, chopped
1/2 cup celery, chopped
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1 teaspoon thyme, chopped
1/4 teaspoon pepper
1 cup shredded cabbage
1/2 cup thinly sliced zucchini
1/2 cup thinly sliced carrots
1 15-ounce can garbanzo beans, drained
1/2 cup small macaroni, uncooked
3 to 4 tablespoons grated Parmesan cheese

* INSTRUCTIONS:
In a large pot or Dutch oven over medium heat, melt the butter. Add the stew beef and cook until browned. Stir in the broth, tomato sauce, tomatoes, onion, celery, parsley, salt thyme and pepper. Bring the mixture to a boil, then reduce the heat to low. Cover adn simmer for 1 to 1 1/4 hours, or until the beef is tender, stirring occasionally.

Add the cabbage, zucchini, carrots, garbanzo beans and macaroni. Return the mixture to a boil, then reduce the heat to low. Cover and simmer for 20 to 25 minutes or until the vegetables are tender and the macaroni is done, stirring occasionally.

Ladle the soup into bowls and top each portion with a generous sprinkling of Parmesan Cheese.

adapted from America's Best Loved Community Recipes
tasteandtellblog.com