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.
Prep: 30 min.
Baking: 2 hr. 20 min.
1-1/2 lb. beef stew meat, cut into 1-in. cubes
1 cup coarsely chopped onion
2 Tbsp. olive oil
1 tsp. minced garlic
1 tsp. salt
3 10-1/2-oz. cans 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)
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. Makes 8 to 10 main-dish servings.
Per serving: 511 cal., 27 g total fat (9 g sat. fat), 88 mg chol., 1,200 mg sodium, 32 g carbo., 6 g fiber, and 35 g pro. Dietary exchanges: 2 starch, 1 vegetable, 4 medium-fat meat, 1 fat.
*Note: If you canÆt find Italian seasoning, substitute 3/4 teaspoon dried basil, crushed, and 3/4 teaspoon dried oregano, crushed.
