Free-lance writer Marsha Ransom of South Haven, Michigan can be composing an article while her full-flavored soup is simmering. "I sprinkle servings with Parmesan cheese and serve with garlic bread," she reports.
- 1 pound beef stew meat, cut into 1/2-inch cubes
- 1 can (28 ounces) diced tomatoes, undrained
- 1 medium onion, chopped
- 2 tablespoons minced dried parsley
- 2-1/2 teaspoons salt, optional
- 1-1/2 teaspoons ground thyme
- 1 beef bouillon cube
- 1/2 teaspoon pepper
- 6 cups water
- 1 medium zucchini, halved and thinly sliced
- 2 cups chopped cabbage
- 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
- 1 cup uncooked elbow macaroni
- 1/4 cup grated Parmesan cheese, optional
- In a 5-qt. slow cooker, combine the first nine ingredients. Cover and cook on low for 8-10 hours or until meat is tender.
- Add the zucchini, cabbage, beans and macaroni; cover and cook on high for 30-45 minutes or until macaroni and vegetables are tender. Sprinkle servings with cheese if desired. Yield: 8 servings (2 quarts).
Originally published as Forgotten Minestrone in Taste of Home April/May 1994, p23
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