Minestrone Soup

• 1 lb. steak, round (cut in 2 pieces., lean)
• 6 c. water
• 28 oz. tomatoes, canned -- cut up, un-drained
• 2 beef bouillon cubes
• 1 onions, medium, chopped
• 2 T. dried parsley
• 2 celery, stalks
• 1/2 tsp. salt, (optional)
• 1 tsp. thyme
• 1/2 tsp. pepper
• 1 zucchini, medium, thinly sliced
• 16 oz. beans, garbanzo, canned, rinsed & drained
• 1 c. Kale
• 1 c. elbow macaroni, or small shells
• 1/4 c. cheese, Parmesan, grated (optional)

1. Combine beef, water, tomatoes, bouillon, onion, parsley, celery, thyme, salt if desired and pepper and place in the Bean Pot. 

2. Cover. Cook on 

325 for 1 hour or until meat is tender.

3. Add zucchini, cabbage, beans, kale and macaroni; cook on 375 covered for 30 minutes more, or until the vegetables are tender.

4. Sprinkle individual servings with Parmesan cheese... if desired!