Homemade Minestrone (Recipe)

Ingredients

2 tablespoons margarine or butter

1 pound stew beef, cut into 1/2-to 3/4-inch cubes

7 cups water

2 15-ounce cans tomato sauce

1 14 1/2-ounce can tomatoes, cut up

1 medium onion, chopped (1/2 cup)

1/2 cup celery, chopped

4 beef bouillon cubes, crumbled or 4 teaspoons instant beef bouillon granules

2 tablespoons dried parsley flakes

1/2 to 1 teaspoon salt

1/2 teaspoon dried thyme, crushed

1/4 teaspoon pepper

2 cups shredded cabbage

1 cup thinly sliced carrots

1 15-ounce can garbanzo beans, drained

1 cup small macaroni, uncooked

3 to 4 tablespoons grated Parmesan cheese

Steps

1. In a 6- or 8-quart Dutch oven over medium heat, melt the margarine or butter.  Add the stew beef and cook tomato sauce, tomatoes, onion, celery, bouillon cubes or granules, parsley flakes, salt thyme and pepper.  Bring the mixture to a boil, then reduce the heat to low.  Cover and simmer for 1 to 1 1/4 hours or until the beef is tender, stirring occasionally.

2. Add the cabbage, zucchini, carrots, garbanzo bean and macaroni.  Return the mixture to a boil, then reduce the heat to low.  Cover and simmer for 20 to 25 minutes or until the vegetables are tender and the macaroni is done, stirring occasionally.

3. Ladle the soup into bowls and top each portion with a generous sprinkling of Parmesan cheese.

Tips:

Soups are more adaptable than many other recipes.  You can give this one your individual stamp by substituting rice for the pasta or using a different pasta shape such as ditalini, anelli, bow ties, stars or broken spaghetti.  Or, you might try substituting canellini, kidney or great northern beans in place of the garbanzos.

Use a plastic cutting board when cutting uncooked meat or poultry.  Scrub both the cutting board and knife thoroughly with hot soapy water before using them with any other food.

You may be able to save money by cutting your own stew beef rather than buying it precut.  Choose a beef chuck pot roast or a beef round steak, then ask your butcher to cut a 1-pound slice.  Or, if you prefer, buy the whole piece, cut off a 1-pound slice, and use the remainder as a roast for another meal.  Cut the 1-pound slice into small cubes (1/2- to 3/4-inch) to use in this recipe.  Cutting the meat into small pieces spreads the beefy flavor throughout every serving.

For a twist on the soup topper, try spooning on pesto in place of the Parmesan cheese.

From : America's Best-Loved Community Recipes