Wastebasket soup

Ingredients:

1 1/2 pounds beef stew meat, cut into 1-inch cubes
1 cup coarsely chopped onion
2 tablespoons olive oil
1 teaspoon minced garlic
1 teaspoon salt
3 (10 1/2 ounce) cans condensed beef broth
3 cups water
1 1/2 teaspoons dried Italian seasoning
1 (15 ounce can great northern beans or navy beans, rinsed and drained
1 (14 1/2 ounce) can tomatoes, cut up
1 1/2 cups thinly sliced carrots
1 (6 ounce) can pitted ripe olives, drained
2 cups sliced zucchini
1 cup dried small pasta shells
Grated Parmesan cheese (optional)

Preparation:

In a 4-quart Dutch oven combine beef, onion, oil, garlic and salt.
Bake, uncovered, at 400 degrees F for 40 minutes, stirring occasionally.
Remove from oven. Reduce oven temperature to 350 degrees F.
Carefully stir broth, water and Italian seasoning into the beef mixture.
Cover and bake about 1 hour more or until beef is almost tender.
Stir in beans, tomatoes, carrots and olives.
Cover and bake 20 minutes more.
Stir in zucchini and pasta.
Cover and bake about 20 minutes more or until pasta is tender.
Sprinkle each serving with Parmesan cheese, if desired.