Baked Minestrone Soup

• 1 1/2 lb. lean beef cubes (1-inch cubes)
• 1 c. chopped onion
• 2 cloves garlic, minced
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 Tbsp. oil
• 4 c. beef broth
• 3 c. water
• 1 tsp. basil
• 1/2 tsp. oregano
• 1 large can tomatoes, pulsed 4 or 5 times in food processor
• 1 (15 1/4 oz.) can spicy kidney beans or chickpeas
• 1 can pitted ripe black olives (undrained; optional)
• 1 1/2 c. thinly sliced carrots
• 1 c. ditalini pasta, cooked
• 2 c. sliced zucchini
• Parmesan cheese

1. In large ovenproof pot, mix beef, onion, garlic, salt and pepper; add oil and stir to coat.
2. Bake at 400u0b0 for 30 minutes or until meat is browned, stirring occasionally.
3. Turn oven to 350u0b0; add broth, water, tomatoes, beans, carrots and seasonings; mix well and layer zucchini on top.
4. Cook, uncovered, for 2 to 3 hours or until meat is tender.
5. When soup is finished, add cooked pasta. If soup is too thick, thin with more beef broth.
6. To serve, ladle soup into bowls and sprinkle with Parmesan cheese.

lean beef, onion, garlic, salt, pepper, oil, beef broth, water, basil, oregano, tomatoes, kidney beans, black olives, carrots, pasta, zucchini, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=112273 (may not work)