|Beef||1 1⁄4 Pound, cut into 1/2 inch cubes, fat and gristle removed|
|Hot water||5 Cup (80 tbs)|
|Onion||1 Medium, chopped|
|Garlic||1 Clove (5 gm), minced|
|Canned tomatoes||1 1⁄2 Ounce (1 Can)|
|Pasta||2 Cup (32 tbs) (One Inch Long, Uncooked)|
|Zucchini||1⁄2 Cup (8 tbs), sliced 1/4 inch thick|
|Cabbage||1 Cup (16 tbs), finely shredded|
|Frozen green beans||10 Ounce, thawed (1 Package)|
|Celery||1⁄2 Cup (8 tbs), chopped|
|Fresh parsley||2 Tablespoon, snipped|
|Frozen baby carrot||10 Ounce, thawed (1 Package)|
|Canned navy beans||16 Ounce, drained (1 Can)|
In 3-quart casserole, place beef, water, onion, garlic, basil, pepper, tomatoes and bay leaves.
Microwave at HIGH (10) 20 to 25 minutes until meat is tender.
Add pasta, zucchini, cabbage, green beans, celery, parsley and salt.
Microwave at HIGH (10) 14 to 17 minutes until vegetables and pasta are tender.
Add baby carrots and navy beans.
Microwave at HIGH (10) 10 to 12 minutes; stir after 5 minutes.
Remove bay leaves.
Cover and let stand 5 minutes before serving.