Recipe: Wastebasket Soup (baked minestrone soup)

WASTEBASKET SOUP

"Why is this baked version of Italian minestrone called Wastebasket Soup? It was found printed in a newspaper that was used as packing around a wastebasket mail-ordered from Pennsylvania."

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

In a 4-quart Dutch oven, combine beef, onion, oil, garlic, and salt.

Bake, uncovered, in a 400 degree F oven 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.

*If you can't find Italian seasoning, substitute 3/4 teaspoon dried basil, crushed, and 3/4 teaspoon dried oregano, crushed.

Makes 8 to 10 main-dish servings
Source: Hometown Cooking magazine