Classic Beef Minestrone Soup
|Beef shank/Stew meat||1 Pound|
|Water||6 Cup (96 tbs)|
|Onion||1 , chopped|
|Powdered thyme||1 Teaspoon|
|Minced parsley||2 Tablespoon|
|Canned tomatoes||16 Ounce, cut up (1 Can)|
|Zucchini||1 , thinly sliced|
|Canned garbanzo beans||16 Ounce, drained (1 Can)|
|Chopped cabbage||2 Cup (32 tbs)|
|Small elbow macaroni||1 Cup (16 tbs), uncooked|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
In slow-cooking pot, combine beef with water, onion, salt, thyme, parsley, pepper, and tomatoes.
Cover and cook on low for 7 to 9 hours.
Remove beef bones; cut up meat and return to pot.
Turn control to high.
Add zucchini, beans, cabbage, and macaroni.
Cover and cook on high for 30 to 45 minutes or until vegetables are tender.
Sprinkle with cheese.
Makes 8 to 10 servings.