Cheesy Minestrone Soup Recipe
Ingredients
| Beef | 1 pound | |
| Hot water | 5 Cup (16 tbs) | |
| Onion | 1 Medium, chopped | |
| Pepper | 1/4 Teaspoon | |
| Basil | 1/2 Teaspoon | |
| Garlic | 1 Clove (5gm), minced | |
| Carrots | 1/2 Cup (16 tbs), thinly sliced | |
| Tomatoes | 1 Can (10oz) | |
| 1/2 cup uncooked vermicelli, broken in 1-inch pieces | ||
| Zucchini | 1 1/2 Cup (16 tbs), sliced | |
| Kidney beans | 1 Can (10oz), drained | |
| Shredded cabbage | 1 Cup (16 tbs) | |
| Parsley | 2 Tablespoon, chopped | |
| Salt | 1 Teaspoon | |
| Grated Parmesan or Romano cheese | ||
Directions
Trim meat by removing fat and gristle.
Cut into 1/2- to 3/4-inch pieces.
In 4-quart microproof casserole, place meat and pour in water.
Add onion, pepper, basil, and garlic.
Cook, covered, on HI (max. power) 25 minutes, or until meat is tender.
Add carrots and tomatoes.
Cook, covered, on HI (max. power) 8 minutes.
Stir in vermicelli, zucchini, beans, cabbage, parsley, and salt.
Cook, covered, on HI (max. power) 10 minutes, stirring once.
Allow to stand 5 minutes before serving.
Sprinkle generously with cheese.
Cut into 1/2- to 3/4-inch pieces.
In 4-quart microproof casserole, place meat and pour in water.
Add onion, pepper, basil, and garlic.
Cook, covered, on HI (max. power) 25 minutes, or until meat is tender.
Add carrots and tomatoes.
Cook, covered, on HI (max. power) 8 minutes.
Stir in vermicelli, zucchini, beans, cabbage, parsley, and salt.
Cook, covered, on HI (max. power) 10 minutes, stirring once.
Allow to stand 5 minutes before serving.
Sprinkle generously with cheese.
Chef
