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.
Serving size: Complete recipe
Calories 1608 Calories from Fat 288
% Daily Value*
Total Fat 34 g51.8%
Saturated Fat 13 g65.1%
Trans Fat 0 g
Cholesterol 253.2 mg84.4%
Sodium 5527.1 mg230.3%
Total Carbohydrates 207 g68.9%
Dietary Fiber 42.4 g169.8%
Sugars 44.9 g
Protein 138 g275.7%
Vitamin A 379.4% Vitamin C 290.6%
Calcium 81.6% Iron 102.5%
*Based on a 2000 Calorie diet