Recipe 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)
Recipe method
- 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.
Other soup recipes:
Wastebasket soup recipe
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