Minestrone Soup

• 2 Tbsp. oil
• 1 large onion, chopped
• 2 cloves minced garlic
• 2 Tbsp. beef bouillon mix
• 4 carrots, sliced
• 1 (15 oz.) can kidney beans
• 4 tomatoes, chopped
• 1 tsp. thyme
• 1/4 tsp. pepper
• 1 lb. stew meat
• 1 1/2 c. sliced celery
• 10 c. water
• 1 small head cabbage, chopped
• 1 (15 oz.) can chickpeas
• 4 zucchini, sliced
• 1 c. chopped parsley
• 2 c. dry macaroni

1. Saute
2. beef, onion, celery and garlic in oil in a large Dutch oven.
3. Addtater
4. and
5. bouillon; bring to a boil.tdd cabbage, carrots,
6. chickpeas
7. and kidney beans.
8. Reduce heat. Covertnd simmer
9. for
10. 45
11. minutes.
12. Add zucchini, tomatoes, parsleytnd seasonings;
13. simmer
14. for 15 minutes longer.
15. Add macaroni.took until pasta is tender.

oil, onion, garlic, beef bouillon mix, carrots, kidney beans, tomatoes, thyme, pepper, stew meat, celery, water, head cabbage, chickpeas, zucchini, parsley, macaroni

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1006964 (may not work)