Forgotten Minestrone

  • 1 pound lean beef stew meat
  • 6 cups water
  • 1 (28-ounce) can diced tomatoes
  • 1 medium onion, chopped
  • 1 beef bouillon cube
  • 2 tablespoons minced dried parsley
  • 2 1/2 teaspoons salt
  • 1 1/2 teaspoons ground thyme
  • 1/2 teaspoon pepper
  • 1 medium zucchini, thinly sliced
  • 2 cups finely chopped cabbage
  • 1 (16-ounce) can garbanzo beans, drained
  • Grated Parmesan cheese to top


In a slow cooker, combine the beef, water, tomatoes, onion, bouillon cube, parsley, salt, thyme, and pepper.
Cover and cook on low for 7-9 hours, or until the meat is tender.
Remove the meat to a plate, and pull into shreds using two forks.
Return the meat to the slow cooker, and add the zucchini, cabbage, and beans.
Cover and cook on high for 30-45 minutes, or until the vegetables are tender.
Serve topped with Parmesan cheese.

Serves 8.

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