"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Minestrone Soup Recipe

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This recipe for Minestrone Soup, by , is from The Great Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kathryn Smith
Added: Wednesday, March 18, 2009


1 1/2 lbs lean stewing beef (sirloin steak)
1 cup coarsely chopped onions
1 tsp minced garlic
1 tsp salt
1/2 tsp pepper
2 tbs olive oil
1 1/2 tsp Italian herb seasoning
1 lb can tomatoes, undrained
1 can kidney beans, undrained
3 cans (10 1/2 oz.) beef broth (2 cans beef broth & 1 can French onion soup)
2 cans water
1 3/4 cups pitted ripe olives
1 cup liquid from olives
1 1/2 cups thinly sliced carrots
1 cup small seashell macaroni (uncooked)
2 cups sliced zucchini
grated Parmesan cheese (to be added last)

Cut beef into 1 1/2 inch squares. Mix beef, onion, salt, garlic and pepper in Dutch oven, add oil and stir to coat the meat evenly. Brown uncovered in oven at 400 degrees for 40 minutes, stirring once or twice. Reduce heat to 350 degrees. Add broth, water, and Italian seasoning. Cover and cook for 1 hour until meat is almost tender. Remove from oven, stir in tomatoes, beans, olives, olive liquid, carrots and macaroni. Sprinkle zucchini on the top. Cover and return to oven for 40 to 50 minutes until macaroni is tender. Serve with Parmesan cheese sprinkled on top.

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