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    Minestrone Soup


    Source of Recipe


    "Nana" to Bubbe & Alex

    1 1/2 lb. beef stew meat in 1 inch cubes
    8 C. water
    2 tsp. salt
    1 1/2 C. (3 medium) chopped onions
    1 C. (1 medium) sliced carrot
    1 C. chopped celery
    1 clove garlic, minced
    2 sprigs fresh parsley, chopped
    1/2 C. butter
    2 C. (3 medium) chopped tomatoes
    2 C. (2 medium) potatoes, in 1/2 inch cubes
    1 C. (1 medium) unpeeled, sliced zucchini
    1/2 C. uncooked long grain rice
    15 oz. can kidney beans, drained

    In Dutch oven, combine beef, water and salt. Cover and cook over medium
    heat until mixture comes to a boil (10-12 minutes). Reduce heat to low,
    continue cooking until meat is tender (about 1 hour). Meanwhile, in 10
    inch skillet, combine onions, carrot, celery, garlic, parsley, and
    butter. Cook over medium heat, stirring occasionally, until vegetables
    are crispy tender (5-6 minutes). Add to beef along with remaining
    ingredients except kidney beans. Continue cooking until heated through
    (2-3 minutes). Season to taste. Makes 14 servings.


 

 

 


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