Minestrone Soup

• 1 c. beef stock
• 3 Tbsp. olive oil
• 1 medium onion, chopped
• 1 garlic clove, minced
• 3 or 4 stalks celery with leaves, diced
• 3 or 4 large carrots, diced
• 3 or 4 potatoes
• 1 c. cooked macaroni
• salt and pepper to taste
• 1 lb. chopped chuck
• oregano to taste
• basil to taste
• 1 large can tomatoes
• 1 c. each: cannellini, kidney and lima beans
• 1/2 c. chickpeas
• 1/2 c. cooked lentils
• 2 to 3 qt. water

1. In large Dutch oven, saute in olive oil the onion, garlic, celery and celery tops.
2. Then add chopped chuck and cook until meat is browned.
3. Add water, salt, pepper, potatoes and carrots. Cover and simmer for 1 hour.
4. Finally add remaining vegetables and seasonings.
5. Mix together and simmer for 20 to 30 minutes.

beef stock, olive oil, onion, garlic, stalks celery, carrots, potatoes, macaroni, salt, chuck, oregano, basil, tomatoes, cannellini, chickpeas, cooked lentils, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=581966 (may not work)