2 cups diced zucchini
½ cup uncooked pasta of your choice
1/8 tsp pepper
2 cloves garlic, minced
2 (16-ounce) cans chicken broth
1 (14 ½ -ounce) can Italian-style stewed tomatoes, undrained and coarsely
chopped
1 (16-ounce) can red kidney beans, drained
1 (10-ounce) package frozen peas and carrots, thawed
½ cup grated Parmesan cheese
Combine first 8 ingredients in a large saucepan; bring to a boil.
Cover,
reduce heat and simmer 10 minutes or until pasta is done,
stirring occasionally.
Stir in cheese; ladle into bowls. For more interesting
flavor, try adding some
basil pesto to taste and stir in.
Makes 9, one-cup servings. Easily increased.
Baked Minestrone Soup
1-1/2 lb. beef stew meat, cut into 1-in. cubes
1 cup coarsely chopped onion
2 Tbsp. olive oil
1 tsp. minced garlic
1 tsp. salt
3 10-1/2-oz. cans condensed beef broth
3 cups water
1-1/2 tsp. dried Italian seasoning*
1 15-oz. can great northern beans or navy beans, rinsed and drained
1 14-1/2-oz. can tomatoes, cut up
1-1/2 cups thinly sliced carrots
1 6-oz. can pitted ripe olives, drained
2 cups sliced zucchini
1 cup dried small pasta shells
Grated Parmesan cheese (optional)
In a 4-quart Dutch oven, combine beef, onion, oil, garlic, and salt.
Bake,
uncovered, in a 400 degree F oven for 40 minutes, stirring occasionally. Remove
from oven. Reduce oven temperature to 350 degrees F.
Carefully stir broth,
water, and Italian seasoning into the beef mixture.
Cover and bake about 1 hour
more or until beef is almost tender.
Stir in beans, tomatoes, carrots, and olives. Cover and bake 20 minutes more.
Stir in zucchini and pasta. Cover and bake about 20 minutes more
or until pasta
is tender.
Sprinkle each serving with Parmesan cheese, if desired.
Makes 8 to 10
main-dish servings.
