1 hour 45 min
1 hour 30 min
1-1/2 pounds stewing beef cut into bite size cubes
1/4 cup vegetable oil
2 cups coarsely chopped onions
1 cup sliced celery
2 garlic cloves, minced
5 cups beef broth
1 can (14-1/2 ounces) diced tomatoes
2 cups coarsely chopped cabbage
1 cup sliced fresh carrots
1 can (16 ounces) cannellini beans, rinsed and drained
2 teaspoons dried basil or Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups sliced zucchini
4 ounces spaghetti, broken into 3-inch pieces
Parmesan cheese grated
Before cooking the soup – prep the meat and all the vegetables.
In a stockpot, using 2 Tablespoons of the oil brown meat in small batches. Remove browned meat to a bowl, while browning the rest of the meat. Add additional oil to the next batches as needed.
When the last batch of meat has been removed to the bowl add enough oil to just cover the bottom of the pot, sauté the onions and celery until tender.
Add garlic; cook 1 minute longer.
Stir in the broth, tomatoes, cabbage, carrots, cannellini beans, basil, salt and pepper.
Bring to a boil. Reduce heat; cover and simmer for 1 hour.
Add the zucchini and pasta to the soup.
Cover and simmer for 15-20 minutes or until zucchini and pasta are tender.
Top each serving with cheese.