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Baked Minestrone Soup
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1
Reviews
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By:
Irene Cerlson
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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.
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INGREDIENTS
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1 1/2 pounds lean beef for
stew, cut in 1-inch cubes
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1 cup coarsely chopped
onion
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2 cloves garlic, crushed
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1 teaspoon salt
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1/4 teaspoon pepper
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2 tablespoons olive oil
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3 cans (about 10 ounces
each) condensed beef broth
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2 soup cans water
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1 1/2 teaspoons herb seasoning
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1 can (16 ounces) tomatoes
(undrained)
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1 can (15 1/4 ounces) kidney beans (undrained)
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1 1/2 cups thinly sliced carrots
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1 cup small seashell macaroni
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2 cups sliced zucchini
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Grated Parmesan cheese
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DIRECTIONS
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1:
Mix beef, onion, garlic, salt, and pepper in a large saucepan. Add olive oil and stir to coat meat evenly.
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2:
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.
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3:
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.
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4:
Serve with grated cheese.
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