Oven Baked Minestrone

• 1 Tbsp. olive oil
• 1 1/2 to 2 lb. beef, cut up for stew
• 2 qt. water
• 1 large onion, chopped
• 2 Tbsp. Italian seasoning
• 5 fresh tomatoes, skinned or 1 can tomatoes
• 1 can kidney beans
• 1 can pitted ripe olives (medium size)
• 1 c. zucchini, cut into bite-size pieces
• Parmesan cheese
• 2 cloves garlic
• 4 bouillon cubes
• 2 Tbsp. parsley
• 1 1/2 c. sliced carrots
• 1 c. sea shell macaroni

1. Use a large heavy pot with a tight fitting lid.
2. Set oven temperature to 350u0b0.
3. Put the beef in the pot with olive oil, onion and finely chopped garlic; stir.
4. Brown in the oven with a cover off the pot for about 3/4 hour or until meat is well browned.
5. Stir several times.
6. Remove pot from the oven; add water, bouillon cubes, parsley and Italian seasoning.
7. Put cover on pot and return to oven for 1 hour.
8. Take pot out of oven and add all ingredients, except zucchini; stir well.
9. Cover and return to oven for 45 minutes.
10. Add sea shell macaroni; stir well.
11. Cover again for 1/2 hour.
12. Lastly, add zucchini for 1/4 hour more. Serve hot with Parmesan cheese sprinkled over the top.

olive oil, beef, water, onion, italian seasoning, fresh tomatoes, kidney beans, olives, zucchini, parmesan cheese, garlic, bouillon cubes, parsley, carrots, shell macaroni

Taken from www.cookbooks.com/Recipe-Details.aspx?id=406188 (may not work)