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Beef Minestrone

2 tablespoons butter or margarine
1 lb. beef stew meat, cut into 1/2 to 3/4-inch cubes
7 cups water
2-( 15 oz. ) cans tomato sauce
1-( 14.5 oz. ) can whole tomatoes, cut-up
1/2 cup finely chopped onion
1/2 cup thinly sliced celery
4 teaspoons instant beef bouillon granules
2 tablespoons dried, parsley flakes
1/2 to 1 teaspoon salt
1/2 teaspoon crushed, dried thyme
1/4 teaspoon black pepper
2 cups shredded cabbage
1 cup thinly sliced carrots
1 cup thinly sliced zucchini
1-( 15 oz. ) can grabanzo beans, drained
3/4 cup small elbow macaroni, uncooked
Kraft Grated Parmesan Cheese, for garnishing

In a 6 or 8 quart Dutch Oven, (over medium heat) melt butter or margarine.
Add beef stew meat; cook until browned.
Stir in water and the next nine ingredients.
Bring to a boil, then reduce heat to low.
Cover and simmer 1 to 1 1/4 hours, or until beef is tender;
stirring occasionally.
Add the cabbage and the next four ingredients.
Return to a boil, then reduce heat to low.
Cover and simmer 20 to 25 minutes, until vegetables are tender,
and macaroni is done; stirring occasionally.
Ladle soup into bowls, and top each portion with
a generous sprinkling of grated parmesan cheese.
Serves 8 to 10.
 
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