Baked Minestrone

• 2 lb. lean stew meat
• 10 cloves garlic, crushed
• 2 large onions, chopped
• 1 tsp. salt
• 1/2 tsp. pepper
• 2 Tbsp. olive oil
• 3 (10 1/2 oz.) cans double strength beef broth
• 2 cans water
• 1 1/2 tsp. Italian seasoning herb
• 1 (1 lb.) can chopped tomatoes, undrained
• 1 (15 1/2 oz.) can kidney beans
• 1 1/2 c. thinly sliced carrots
• 1 c. small seashell macaroni
• 2 c. sliced zucchini
• Parmesan cheese (lots)

1. Cut beef into bite-size cubes.
2. Mix together beef, garlic, onions, salt, pepper and olive oil.
3. Toss together.
4. Put into a large heavy Dutch oven and brown in a 400u0b0 oven for 1 hour, uncovered.
5. Reduce heat to 350u0b0 after 1 hour.
6. Add broth, water, Italian herbs, chopped tomato, kidney beans, carrots and zucchini. Bake for another hour, covered, then add macaroni.
7. Bake for 30 minutes more, covered, or until macaroni is tender.
8. Serve with Parmesan cheese.

lean stew meat, garlic, onions, salt, pepper, olive oil, beef broth, water, italian seasoning herb, tomatoes, kidney beans, carrots, macaroni, zucchini, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=705628 (may not work)