Cheesy Minestrone Soup
|Stewing beef||1 Pound|
|Hot water||5 Cup (80 tbs)|
|Onion||1 Medium, chopped|
|Garlic||1 Clove (5 gm), minced|
|Thinly sliced carrots||1⁄2 Cup (8 tbs)|
|Canned tomatoes||16 Ounce (1 Can)|
|Uncooked vermicelli||1⁄2 Cup (8 tbs), broken into 1 inch pieces|
|Sliced zucchini||1 1⁄2 Cup (24 tbs)|
|Canned kidney beans||16 Ounce, drained (1 Can)|
|Shredded cabbage||1 Cup (16 tbs)|
|Chopped fresh parsley||2 Tablespoon|
|Grated parmesan cheese/Romano cheese||1 Tablespoon|
Trim meat by removing fat and gristle.
Cut into 1/2- to 3/4-inch pieces.
In 4-quart microproof casserole, place meat and pour in water.
Add onion, pepper, basil, and garlic.
Cook, covered, on HI (max. power) 25 minutes, or until meat is tender.
Add carrots and tomatoes.
Cook, covered, on HI (max. power) 8 minutes.
Stir in vermicelli, zucchini, beans, cabbage, parsley, and salt.
Cook, covered, on HI (max. power) 10 minutes, stirring once.
Allow to stand 5 minutes before serving.
Sprinkle generously with cheese.