Wastebasket Soup Recipes

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WASTEBASKET SOUP



Wastebasket Soup image

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. From Hometown Cooking

Provided by Bev I Am

Categories     Beans

Time 2h50m

Yield 8-10 serving(s)

Number Of Ingredients 15

1 1/2 lbs beef stew meat, cut into 1 inch cubes
1 cup coarsely chopped onion
2 tablespoons olive oil
1 teaspoon minced garlic
1 teaspoon salt
3 (10 1/2 ounce) cans condensed beef broth
3 cups water
1 1/2 teaspoons dried Italian seasoning
1 (15 ounce) can great northern beans or 1 (15 ounce) can navy beans, rinsed and drained
1 (14 1/2 ounce) can tomatoes, cut up
1 1/2 cups thinly sliced carrots
1 (6 ounce) can pitted ripe olives, drained
2 cups sliced zucchini
1 cup dried small shell pasta
grated parmesan cheese (optional)

Steps:

  • 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.
  • Note: If you can’t find Italian seasoning, substitute 3/4 teaspoon dried basil, crushed, and 3/4 teaspoon dried oregano, crushed.

Nutrition Facts : Calories 498.5, Fat 28.1, SaturatedFat 9.6, Cholesterol 88.5, Sodium 1135.5, Carbohydrate 27.6, Fiber 5.8, Sugar 4, Protein 33.9

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