Classic Beef Minestrone Soup Recipe
Ingredients
| 1 lb. beef shank or stew meat | ||
| Water | 6 Cup (16 tbs) | |
| Onion | 1 , chopped | |
| Salt | 1 Teaspoon | |
| 1 tsp. powdered thyme | ||
| Parsley | 2 Tablespoon, minced | |
| Pepper | 1/4 Teaspoon | |
| Tomatoes | 1 Can (10oz) | |
| Zucchini | 1 , thinly sliced | |
| Garbanzo beans | 1 Can (10oz), drained | |
| Cabbage | 2 Cup (16 tbs), chopped | |
| 1 cup small elbow macaroni, uncooked | ||
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
Directions
In slow-cooking pot, combine beef with water, onion, salt, thyme, parsley, pepper, and tomatoes.
Cover and cook on low for 7 to 9 hours.
Remove beef bones; cut up meat and return to pot.
Turn control to high.
Add zucchini, beans, cabbage, and macaroni.
Cover and cook on high for 30 to 45 minutes or until vegetables are tender.
Sprinkle with cheese.
Makes 8 to 10 servings.
Cover and cook on low for 7 to 9 hours.
Remove beef bones; cut up meat and return to pot.
Turn control to high.
Add zucchini, beans, cabbage, and macaroni.
Cover and cook on high for 30 to 45 minutes or until vegetables are tender.
Sprinkle with cheese.
Makes 8 to 10 servings.
Chef
