Baked Minestrone Soup

• 1 1/2 lb. lean beef stew meat, cut into cubes or lean ground beef
• 1 c. chopped onion
• 1 tsp. minced garlic
• 2 Tbsp. olive oil
• 1 1/2 tsp. Italian seasoning
• 1/2 c. sliced black olives with liquid
• 1 c. small macaroni
• 1 tsp. salt
• 1 tsp. pepper
• 3 (10 1/2 oz.) cans beef broth
• 1 large can tomatoes (undrained)
• 1 can kidney beans (undrained)
• 1 1/2 c. sliced carrots
• 2 c. sliced zucchini squash (if available)

1. Combine beef, onion, garlic, salt, pepper and olive oil in large oven pan.
2. Toss to coat meat evenly and brown, uncovered, in hot oven (400u0b0).
3. Add broth, water and Italian seasoning.
4. Cover; cook 1 hour until meat is almost tender.
5. Stir in tomatoes, beans, olives, carrots and macaroni.
6. Sprinkle zucchini on top.
7. Cover; return to oven for 40 to 45 minutes longer until macaroni is tender.
8. Makes about 3 1/2 quarts.

lean beef stew meat, onion, garlic, olive oil, italian seasoning, black olives, macaroni, salt, pepper, beef broth, tomatoes, kidney beans, carrots, zucchini

Taken from www.cookbooks.com/Recipe-Details.aspx?id=811434 (may not work)