Minestrone Soup

Recipe Ingredients

1 lb	454g / 16oz	Flank steak - cut 1/2 inch thick
1 tablespoon	15ml	Italian seasoning
1/2 teaspoon	2.5ml	Black pepper
1 tablespoon	15ml	Olive oil
1/2 cup	31g / 1.1oz	Onion - chopped
1		Garlic - minced
1		Tomato sauce
1		Beef broth
3 cups	711ml	Water
1		Bay leaf
1		Stewed Italian style stewed tomatoes - undrained
1		Zucchini - cut lengthwise,slice (small)
1/2 cup	55g / 1.9oz	Celery - chopped
2 tablespoons	30ml	Parsley - chopped
16 oz	454g	Vegetables, frozen, mixed
1/4 cup	59ml	Elbow macaroni - uncooked
1		Kidney beans - undrained
		Parmesan cheese - grated

Recipe Instructions

Source:
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. Pampered Chef Favorites II.

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