Substitute chicken for the beef; it is not necessary to brown it. And substitute chicken stock for the beef stock.A larger portion of this hearty soup could easily be a casual supper, served with some aromatic garlic bread and a tossed salad. It has a cornucopia of wonderful vegetables, as well as pasta and beans.
Makes 6 to 8 servings | Prep time: 25 minutes | Minimum cook time: 4 hours in a medium slow cooker
11/4 pounds stewing beef
2 tablespoons olive oil
1 large onion, diced
3 garlic cloves, minced
11/2 cups shredded green cabbage
1 (14.5-ounce) can diced tomatoes, undrained
5 cups Beef Stock or purchased stock
1 carrot, thinly sliced
1 celery rib, sliced
3 tablespoons fresh chopped parsley
2 tablespoons chopped fresh marjoram or 2 teaspoons dried
1 bay leaf
2 small zucchini, cut into 1/2-inch dice
1/4 pound fresh green beans, trimmed and cut into 1/2-inch slices
1 (15-ounce) can white cannellini beans, drained and rinsed
3/4 cup small elbow macaroni or small pasta shells, cooked according to package directions until al dente
Salt and freshly ground black pepper to taste
Freshly grated Parmesan cheese
1. Preheat the oven broiler, and line a broiler pan with heavy-duty aluminum foil. Rinse beef and pat dry with paper towels. Cut beef into 3/4-inch cubes, if necessary. Broil cubes for 3 minutes per side, or until browned. Transfer beef to the slow cooker, and pour in any juices that have collected in the pan.
2. Heat olive oil in a medium skillet over medium-high heat. Add onion and garlic, and cook, stirring frequently, for 3 minutes, or until onion is translucent. Scrape mixture into the slow cooker.
3. Add cabbage, tomatoes, stock, carrot, celery, parsley, marjoram, and bay leaf to the slow cooker. Cook on Low for 6 to 8 hours or on High for 3 to 4 hours, or until vegetables are crisp-tender.
4. If cooking on Low, raise the heat to High. Stir in zucchini, green beans, and cannellini beans. Cook for 45 minutes to 1 hour, or until vegetables are soft. Stir in pasta to heat. Season to taste with salt and pepper, and serve hot, passing Parmesan cheese separately.
Note: The soup can be prepared up to 3 days in advance and refrigerated, tightly covered. Reheat it, covered, over low heat, stirring occasionally.
Variation:
Substitute chicken for the beef; it is not necessary to brown it. And substitute chicken stock for the beef stock.