MINESTRONE SOUP
MINESTRONE SOUP

From:koffee-cake@webtv.net(Kathy)

TGIF....Hope everyone has a great week-end!
Thanks for all the great recipes this week!  
Being the weather is turning a little colder it won't be long and it will be soup season again!

  • 1 pound flank steak -- cut 1/2 inch thick
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1/2 cup onion -- chopped
  • 1 clove garlic -- minced
  • 1 can tomato sauce
  • 1 can beef broth
  • 3 cups water
  • 1 bay leaf
  • 1 can stewed Italian style stewed tomatoes
  • 1 small zucchini -- cut lengthwise, sliced
  • 1/2 cup celery -- chopped
  • 2 tablespoons parsley -- chopped
  • 16 ounces vegetables, frozen, mixed
  • 1/4 cup elbow macaroni -- uncooked
  • 1 can kidney beans -- undrained
  • parmesan cheese -- grated

    Cut beef steak into 1" pieces.
    Sprinkle with Italian seasoning and pepper.
    Heat oil.
    Add steak; cook and stir until evenly browned.
    Stir in onion and garlic; continue cooking for 3 minutes.
    Add tomato sauce, broth, water, and bay leaf.
    Bring to a boil; reduce heat and add tomatoes, zucchini, celery, parsley, mixed vegetables, and noodles.
    Cover and simmer 1 - 1/2 hours or until beef is tender, stirring occasionally.
    Ten minutes before serving, add kidney beans.
  • Remove bay leaf.
  • Sprinkle each serving with parmesan cheese.