Minestrone Soup

The vegetables vary based upon what's in the refrigerator. I didn't have any spinach this time so I used Swiss Chard. I think the great flavor is really in the meat preparation.

1 pound stew meat (I had a top sirloin steak in the freezer so that is what I used.)

1 onion, chopped

2-3 cloves garlic, crushed

2 Tbsp tomato paste

1 can diced tomatoes

1 can beef stock or beef consomme

2 cups chicken stock

1/2 - 3/4 cup red wine

1 tsp salt

1 tsp thyme ground or 2 tsp fresh

1/3 cup chopped parsley

2 tsp oregano

1 1/2 tsp basil

Pepper to taste

2 carrots, peeled and sliced

1 large potato, peeled and cubed

1/4 head finely sliced cabbage

Fresh or frozen spinach, amount to your liking

1 zucchini, if available, cut into large chunks

1 can kidney beans, drained

1/2 cup small pasta

Parmesan cheese, shredded, for topping

Cut the meat into small pieces. Dredge it in a mixture of flour, garlic salt and marjoram. Cook it in a stock pot with a little olive oil. Allow the meat to cook undisturbed until browned. Stir to brown evenly.

Add the onion and garlic to the pot and allow them to soften. Add the next eleven ingredients. Allow to simmer while you prep the vegetables. Add the carrots, potato and cabbage first as they require longer to cook. Allow to simmer for about 30 minutes then add the zucchini (if using), kidney beans and pasta. Continue to simmer until the pasta is cooked. Add one cup water to the pot if a thinner consistency is desired.

Top each serving with a sprinkle of shredded Parmesan.