Page 30 - UMass2018_CookBook

Ingredients
Serves 4-6
1 1⁄2 pounds lean stew beef, cut into bite sized pieces
1 cup coarsely chopped onion 2 garlic cloves, minced 1 teaspoon salt 1⁄4 teaspoon ground
black pepper 2 tablespoons olive oil
3 (10.5-ounce) cans beef broth
2 (10.5-ounce) cans worth of water
1 1⁄2 teaspoons Italian seasoning
1 (16-ounce) can tomatoes, undrained
1 (15-ounce) can kidney beans, undrained
1 1⁄2 cups thinly sliced carrot coins
1 cup seashell pasta
2 cups zucchini, cut into bite-sized cubes
Baked Minestrone Soup
Akerson Family, Sterling, MA
“We are a very active family with a lot of af- ter school dance, sports and other activities. This soup is something that we all like, and that we can prepare ahead of time and then enjoy together when we come home on a cold winter night.” — Lisa Akerson
Preparation
1. Preheat oven to 400°F.
2. In an oven-safe kettle or Dutch oven, mix together the beef, onion, garlic, salt and pepper. Add the olive oil and stir to thoroughly coat. Transfer to the oven and cook, uncovered, until browned, about 40 minutes, stirring once or twice.
3. Lower oven temperature to 350°F. Stir in the broth, water and Italian seasoning. Cover and bake until meat is tender, about 1 hour.
4. Stir in the tomatoes, beans, carrots, pas- ta and zucchini. Cover and bake for
40 minutes more.
Tip: Recipe can be made ahead and reheated in a 350°F oven for 40 minutes.
24 | TASTE OF HOME