Categories: Beef, Main Dish, Soup

Ingredients

• 1 (16 ounce) can plum tomatoes, coarsely chopped with juice
• 6 cups beef stock or 6 cups beef broth
• 1 lb beef stew meat
• 1 small yellow onion, chopped
• 3 garlic cloves, minced
• 2 carrots, sliced
• 1 stalk celery, sliced
• 1 cup shredded cabbage
• 1 tablespoon chopped fresh thyme
• 1 bay leaf
• 2 1/2 teaspoons salt
• 1/4-1/2 teaspoon fresh ground pepper
• parmesan cheese (1 1-inch wedge)
• 1 1/2 cups cut green beans (1-inch pieces)
• 1 zucchini, unpeeled, halved lengthwise and then sliced
• 1/2 cup small uncooked macaroni
• 1 (15 ounce) can cannellini beans, rinsed and drained
• fresh grated parmesan cheese

Directions

1. In a large stock pot or Dutch oven, mix together the first 12 ingredients; bring to a boil.

2. Immerse the Parmesan cheese wedge in the soup.

3. Lower heat to medium-low; simmer, covered, for about 1 hour, 15 minutes or until meat is tender.

4. Add in green beans, zucchini, macaroni, and beans.

5. Cover and simmer about 20 more minutes or until macaroni is al dente and vegetables are crisp-tender.

6. Remove bay leaf and throw away.

7. Ladle soup into bowls; sprinkle with parmesan cheese.

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