Baked Minestrone Soup

1 1/2 lbs. stew meat (lean)
1 cup onion, coarsely chopped
1 tsp. garlic minced 1 tsp. salt
1/4 – 1/2 tsp. p
2 tbs. olive oil
3 cans beef broth, condensed
2 soup cans of water
11/2 tsp. Italian herb seasoning (or use mixture of basil and oregano)
1 can tomatoes, undrained (1 lb.)
1 can kidney beans (15 1/4 oz.)
1 3/4 cups pitted black olives
1 cup liquor from canned black olives
1 1/2 cups carrots thinly sliced
1 cup macaroni, small seashell
2 cups zucchini, sliced

Preheat oven to 400 degrees Fo. Cut beef into 3/4 inch cubes. Mix together beef, onions, garlic, salt and pepper in a Dutch oven (or big soup pot that can go in oven). Add olive oil and stir to coat meat evenly. Brown uncovered in preheated oven about 40 minutes, stirring once or twice. Reduce heat to 350o. Add broth, water, seasoning cover and cook one hour, until meat is almost tender. Remove from oven and stir in tomatoes, kidney beans, ripe olives, canned ripe olive liquor, carrots* and macaroni. Sprinkle zucchini on top. Cover and return to over to bake for 40-45 minutes longer, until macaroni is tender. Serve with grated Parmesan cheese. Makes about 3 1/2 quarts.

Number of Servings: 14

Recipe submitted by SparkPeople user CAROLJEAN64.