Minestrone Soup

• 1 large onion, diced
• 1 clove garlic, minced
• 2 Tbsp. oil
• 1 1/2 lb. stew beef or London broil, 1/2-inch cubes
• 6 c. hot water and 3 beef bouillon cubes, dissolved
• 2 1/4 c. water
• 1 1/2 tsp. Italian seasonings (parsley, oregano and basil)
• 2 cans undrained kidney beans
• 1 (28 oz.) can crushed tomatoes
• 4 carrots, sliced thin
• 2 medium potatoes, diced
• 1 (10 oz.) frozen chopped spinach
• 1 c. ditalini or elbow macaroni (uncooked; best to use ditalini)
• splash of red wine (optional)

1. Saute onion and garlic in oil.
2. Add meat; cook until the red is out.
3. Add broth, 4 cups water and seasonings; cover and simmer 1 hour. Add beans, crushed tomatoes, carrots, potatoes, wine and 2 1/4 cups water. Simmer until vegetables are done (about 20 minutes).
4. Stir in spinach and macaroni.
5. Cook 15 minutes.
6. Watch the macaroni so that it doesn't overcook. Feeds approximately 10.

onion, clove garlic, oil, stew beef, water, water, italian seasonings, kidney beans, tomatoes, carrots, potatoes, spinach, elbow macaroni, red wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=745557 (may not work)