Minestrone Soup

By pattiaroberts

You will want to make this one when it is cold and you have a lot of time.

Ingredients

• 1 pound flank steak, cut 3/4 inch thick
• 1 tablespoon Italian seasoning
• 1/2 teaspoon black ground pepper
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1 large pressed garlic clove
• 1 can (8oz.) tomato sauce
• 1 can (10.5oz.) condensed beef broth
• 3 cups water
• 1 bay leaf
• 1 can (14.5oz.) Italian style stewed tomatoes, undrained
• 1 small zucchini, cut lengthwise and sliced
• 1/2 cup chopped celery
• 2 tablespoons chopped fresh parsley
• 1 package (16.oz) mixed frozen vegetables
• 1/4 cup uncooked elbow macaroni noodles
• 1 can (15.5oz.) kidney beans, undrained
• Grated Parmesan cheese

Preparation

Step 1

Cut beef sirloin steak into 1-inch pieces. Sprinkle with Italian seasoning and pepper. Heat oil in Stir-Fry skillet. Add steak; cook and stir until evenly browned. Stir in onion and garlic; continue cooking for 3 minutes. Add tomato sauce, broth, water and bay leaf. Bring to a boil; reduce heat and add tomatoes, zucchini, celery, parsley, mixed vegetables and noodles. Cover and simmer 1-1 and 1/2 hours or until beef is tender, stirring occasionally. Ten minutes before serving add kidney beans. Remove bay leaf. Sprinkle each serving with Parmesan cheese.