Baked Minestrone Soup Recipe

1      Reviews by:    Irene Cerlson   Baked Minestrone Soup Recipe combines stew beef, chopped onion, beef broth, herb seasoning, tomatoes, kidney beans and other complementary ingredients to make this delicious minestrone which is baked in the oven. Food Category:    Soup Cuisine Origin:    Northeastern    Servings:12 Nutrition facts:268 calories8.9 grams fat Print Preview Rate This Recipe Prep Time:   10 Minutes Cook Time:   2 Hours, 10 Minutes Total Time:   2 Hour, 20 Minutes

INGREDIENTS

• 1 1/2 pounds lean beef for stew, cut in 1-inch cubes
• 1 cup coarsely chopped onion
• 2 cloves garlic, crushed
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons olive oil
• 3 cans (about 10 ounces each) condensed beef broth
• 2 soup cans water
• 1 1/2 teaspoons herb seasoning
• 1 can (16 ounces) tomatoes (undrained)
• 1 can (15 1/4 ounces) kidney beans (undrained)
• 1 1/2 cups thinly sliced carrots
• 1 cup small seashell macaroni
• 2 cups sliced zucchini
• Grated Parmesan cheese

DIRECTIONS

• Mix beef, onion, garlic, salt, and pepper in a large saucepan. Add olive oil and stir to coat meat evenly.
• Bake at 400°F 30 minutes, or until meat is browned, stirring occasionally. Turn oven control to 350°F. Add broth, water, and seasonings; stir. Cover; cook 1 hour, or until meat is tender.
• Stir in tomatoes, kidney beans, olives, carrots, and macaroni. Put sliced zucchini on top. Cover; bake 30 to 40 minutes, or until carrots are tender.
• Serve with grated cheese.

HOME