Minestrone Soup Recipe
What a yummy looking recipe for Minestrone Soup? I prefer to make Minestrone Soup as an Appetizer for all my family get-togethers. The marriage of the irresistible flavors of Beef with other ingredients is the secret to this Minestrone Soup. Try it and if you adore this Minestrone Soup, then tell your friends about it.
Ingredients
1 pound beef for stew, fat and gristle removed
1 medium onion, chopped
1 clove garlic, minced
1/2 teaspoon basil
1/4 teaspoon pepper
1 can (16 ounces) tomatoes
1/2 cup thinly sliced carrots
1/2 cup uncooked vermicelli, broken into 1 inch pieces
1 1/2 cups sliced zucchini
1 can (16 ounces) kidney beans, drained
1 cup shredded cabbage
2 tablespoons chopped fresh parsley
1 teaspoon salt
grated parmesan or romano cheese
Directions
Cut beef into 1/2- to 3/4-inch chunks.
Place in 4-quart microproof casserole with 5 cups hot water.
Add onion, garlic, basil, and pepper.
Cover with casserole lid and cook on HI, 25 minutes, or until meat is tender.
Add tomatoes and carrots.
Cover and cook on HI, 8 minutes.
Stir in vermicelli, zucchini, kidney beans, cabbage, parsley, and salt.
Cover and cook on HI, 10 minutes, stirring once.
Remove from oven and let stand 5 minutes before serving.
Sprinkle generously with cheese
Place in 4-quart microproof casserole with 5 cups hot water.
Add onion, garlic, basil, and pepper.
Cover with casserole lid and cook on HI, 25 minutes, or until meat is tender.
Add tomatoes and carrots.
Cover and cook on HI, 8 minutes.
Stir in vermicelli, zucchini, kidney beans, cabbage, parsley, and salt.
Cover and cook on HI, 10 minutes, stirring once.
Remove from oven and let stand 5 minutes before serving.
Sprinkle generously with cheese
