Minestrone

By McLean

Ingredients

• 2 lbs. boneless chuck
• 3 quarts water
• 2 tablespoon salt
• 1 (l lb.) can Italian peeled tomatoes
• 1 small can tomato paste
• 2 packets beef broth powder
• 2 celery stalks, cut into 1-inch pieces
• 1/2 cup chopped parsley
• 1/2 teaspoon oregano
• 1/8 teaspoon pepper
• 1 clove garlic, minced
• 1 (1 lb.) can kidney beans (or cannellini beans)
• 1 cup cut-up zucchini
• 1 cup cut green beans
• 1 cup diced carrots
• 1 cup chopped cabbage or spinach
• 1 cup uncooked elbow macaroni
• 1 cup grated Parmesan cheese

Details

Servings 12

Preparation

Step 1

In a large soup pot, cook meat in water with 1 tablespoon salt for 1 1/2 hours or until meat is tender. Remove and shred the meat. DON'T DISCARD THE WATER! Add to the water the tomatoes, onion, celery, 1/4 cup parsley, remaining salt, oregano, pepper and garlic. Simmer, stirring occasionally, for 20 to 30 minutes.

Add meat, kidney beans, zucchini, green beans, carrots, cabbage or spinach, tomato paste, beef packets and elbow macaroni. Simmer an additional 30 minutes or until vegetables are tender.

Before serving, stir in the remaining parsley and 1/4 cup cheese. Garnish with remaining cheese.