Minestrone Soup

2 tablespoons butter or margarine
1 pound beef -- cut into 1/2 to 3/4" pieces
7 cups water
2 15 oz cans tomato sauce
1 14.5 ounce can petite diced tomatoes
1 medium onion
1/2 cup celery -- chopped
4 cubes beef bouillon
2 tablespoons dried parsley flakes
1 15 ounce can garbanzo beans -- rinsed and drained
1/2 cup shell macaroni
2 cups shredded cabbage
1 small zucchini -- unpeeled, sliced
2 medium carrots -- sliced
1/2 teaspoon dried thyme
1 teaspoon salt
pepper to taste

In a 6 to 8 quart dutch oven over medium heat, melt the margarine or butter. Add the cut up meat and cook until browned. (I've used left over meat) Stir in the water, tomato sauce, tomatoes, onion, celery, bouillon cubes, parsley flakes, thyme, salt and pepper. Bring mixture to a boil, then reduce the heat to low. Cover and simmer for 1 to 1 1/4 hours or until the meat is tender.

Add the carrots, cabbage, zucchini, garbanzo beans and macaroni. Return the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes or until the vegetables are tender and the macaroni is done, Stirring occasionally. Top each bowl with freshly grated parmesan cheese and pass the crispy french bread.


NOTES : If you don't try another recipe in this blog, you have to make this. It's the best minestrone I have ever tasted. I usually use 1/2 head cabbage, 2 small zucchini and 2 carrots. There are hardly any spices in the recipe, but the flavor is just perfect!!!