Beef Minestrone

DomesticGoddess avatar
By Cindi M Bauer
from Marshfield, WI

This is the best minestrone I've ever had!

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serves 8 - 10
method Stove Top

Ingredients

  •   2 tablesp.
    butter or margarine
  •   1 to 1-1/4
    cups beef stew meat, cut into 1/2" to 3/4"cubes
  •   7 cups
    water
  •   2 (15 oz.)
    cans tomato sauce
  •   1 can
    (14.5 oz.) whole tomatoes, cut-up
  •   1/2 cup
    finely chopped onion
  •   1/2 cup
    thinly sliced celery
  •   4 tsp.
    instant beef bouillon granules
  •   2 tablesp.
    dried, parsley flakes
  •   1/2 to 1
    teaspoon salt
  •   1/2 tsp.
    crushed, dried thyme
  •   1/4 tsp.
    black pepper
  •   2 cups
    shredded cabbage
  •   1 cup
    thinly sliced carrots
  •   1 cup
    thinly sliced zucchini
  •   1 can
    (15 oz.) grabanzo beans, drained
  •   3/4 to 1
    cup small elbow macaroni, uncooked
  •  
    kraft grated parmesan cheese, for garnishing soup

How To Make

  • 1
    In a 6 or 8 quart Dutch Oven (over medium heat), melt butter or margarine.
  • 2
    Add the beef stew meat, and cook until the meat is browned.
  • 3
    Stir in the water and the next nine ingredients. Bring to a boil, then reduce heat to low.
  • 4
    Cover the Dutch oven, and simmer the stew meat for 1 to 1-1/4 hours, or until the meat is tender; stirring occasionally.
  • 5
    Add the cabbage and the next four ingredients. Return to a boil, then reduce heat to low.
  • 6
    Cover the Dutch oven, and simmer the soup for 20 to 25 minutes, until the vegetables are tender and the macaroni is done cooking; stirring occasionally.
  • 7
    Ladle soup into bowls, and top each portion with a generous sprinkling of grated parmesan cheese.