From Sandi's Recipe File

Presents

"Minestroni"

Recipe Source:
From the Personal Collection of
Cindi Bauer

Serving Size: 8 to 10 servings

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Amount Ingredient

2 tablespoons butter or margarine

1 pound cubed beef stew meat

7 cups water

2 cans (15 ounces each) tomato sauce

14 1/2 ounce can tomatoes, cut up

1/2 cup thinly sliced celery

1/2 cup finely chopped onion

4 teaspoons instant beef bouillon granules

2 tablespoons dried parsley flakes

1/2 to 1 teaspoon salt

1/2 teaspoon dried, crushed thyme

1/2 teaspoon ground black pepper

2 cups shredded cabbage

1 cup thinly sliced carrots

1 cup thinly sliced zucchini

15 ounce can garbanzo beans, drained

3/4 cup small macaroni, uncooked

Kraft grated parmesan cheese

Preparation Instructions:

In a 6 to 8 quart Dutch oven, (over medium heat) melt butter or margarine. Add beef stew meat, cooked until browned. Stir in the water and next 9 ingredients. Bring to a boil, then reduce heat to low. Cover and simmer 1 to 1 1/4 hours, our until beef is tender; stirring occasionally. Add the cabbage and next 4 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 parmesan cheese. Serves 8 to 10.

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