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Minestrone Soup




Source of Recipe


Judy



1 lb. beef shanks or stew meat
5 cu. water
1 onion chopped
½ t. basil, crushed
¼ t. pepper
½ c. diced carrots
1 {16 oz} can tomatoes with juice
1 c. shredded cabbage
2 medium zucchini, cut crosswise in ½in. slices
1 16oz can kidney beans, drained
1 t. salt
½ c. spagetti broken into 1 inch pieces, cooked, drained
2 T. grated Parmesan cheese or Romano cheese

Place meat in a 4 quart casserole dish. Add water, onion, basil and pepper. Cover and cook on High 30 minutes or until meat is tender, turning or stirring once. Remove meat from bone and cut into bite size pieces; discard bones. Return meat to broth. Stir in carrots and tomatoes. Cover and cook on High 15 minutes. Stir in cabbage, zucchini, beans and salt. Cover and cook on High 15 to 20 minutes or until vegetables are tender, stirring once. Stir cooked spagetti into soup. Cover and let stand 5 minutes. Sprinkel with cheese.
Makes 6 to 8 servings