Email to Stella      

Soup: Wastebasket Soup

Source of Recipe

Hometown Cooking


Recipe Introduction

Why is this baked version of Italian minestrone called Wastebasket Soup? It was found printed in a newspaper that was used as packing around a wastebasket mail-ordered from Pennsylvania. Gets a 5 star rating!

List of Ingredients

1-1/2 pounds beef stew meat, cut into 1-inch cubes
1 cup coarsely chopped onion
2 tablespoons olive oil
1 teaspoon minced garlic
1 teaspoon salt
3 10-1/2-ounce cans condensed beef broth
3 cups water
1-1/2 teaspoons dried Italian seasoning*
1 15-ounce can great northern beans or navy beans, rinsed and drained
1 14-1/2-ounce can tomatoes, cut up
1-1/2 cups thinly sliced carrots
1 6-ounce can pitted ripe olives, drained
2 cups sliced zucchini
1 cup dried small pasta shells
Grated Parmesan cheese (optional)



Recipe

1. In a 4-quart Dutch oven combine beef, onion, oil, garlic, and salt. Bake, uncovered, in a 400 degree F oven for 40 minutes, stirring occasionally. Remove from oven. Reduce oven temperature to 350 degrees F. Carefully stir broth, water, and Italian seasoning into the beef mixture. Cover and bake about 1 hour more or until beef is almost tender.
2. Stir in beans, tomatoes, carrots, and olives. Cover and bake 20 minutes more. Stir in zucchini and pasta. Cover and bake about 20 minutes more or until pasta is tender. Sprinkle each serving with Parmesan cheese, if desired.

YIELD: 8 to 10 main-dish servings

Dietary exchanges: 2 starch, 1 vegetable, 4 medium-fat meat, 1 fat.
*Note: If you can’t find Italian seasoning, substitute 3/4 teaspoon dried basil, crushed, and 3/4 teaspoon dried oregano, crushed.


Nutritional facts per serving
calories: 511 , total fat: 27g , saturated fat: 9g , cholesterol: 88mg , sodium: 1200mg , carbohydrate: 32g , fiber: 6g , protein: 35g