If you don't try another recipe in this cookbook, you have to make this. It's the best minestrone I have ever tasted. I usually use 1/2 head cabbage, 2 small zucchini and 2 large carrots. There are hardly any spices in the recipe, but the flavor is just excellent. Please try it...you'll agree. If you want a thicker soup, add more vegetables and pasta, but the broth is so wonderful you don't have to.

Serving Ideas: Top each bowl with freshly grated parmesan cheese.

2	tbsp	butter or margarine
1	lb	Beef, cut 1/2"-3/4"
7	C	Water
2-15	oz cans	Tomato sauce
1-14.5	oz can	Tomatoes, cut up
1	med	Onion, chopped
1/2	C	Celery, chopped
4	cubes	Beef bouillon
2	tbsp	Dried parsley flakes
1-15	oz can	Garbanzo beans, drained
1/2	C	Macaroni (shells or elbow)
2	C	Cabbage, shredded
1	C	Zucchini, thinly sliced
1	C	Carrots, thinly sliced
1/2	tsp	Dried thyme
1	tsp	Salt
		Pepper to taste

• In a 6-8 quart dutch oven over medium heat, melt the margrine or butter.
• Add the cut up meat and cook until browned. Stir in the water, tomato sauce, tomatoes, onion, celery, bouillon cubes, parsley flakes, thyme, salt and pepper.
• Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1-1 1/4 hours or until the meat is tender, stirring occasionally.
• Add the cabbage, zucchini, carrots, garbanzo beans and macaroni. Return the mixture to a boil, then reduce the heat to low. Cover and simmer for 20 to 25 minutes or until the vegetables are tender and the macaroni is done, stirring occasionally.

  Serving Size: 8

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