Title: Baked minestrone
 Categories: Vegetables, Italian, Soups & ste
      Yield: 6 Servings
 
  1 1/2 lb Lean ground beef*
      1 c  Chopped onion
      2    Cloves garlic -- crushed
      1 ts Salt
    1/2 ts Pepper
      2 tb Olive oil
      3 cn Beef broth -- 10 oz each
      2    Soup cans water
  1 1/2 ts Herb seasoning
     16 oz Undrained tomatoes
 15 1/4 oz Kidney beans
  1 1/2 c  Thinly sliced carrots
      1 c  Small seashell macaroni
      2 c  Sliced zucchini
           Grated parmesan
 
  *cut in  1 in. cubes Mix beef; onion; garlic, salt and pepper in large
  saucepan.  Add  oil and stir to coat meat.  Bake at 400 for 30 min or
  until brown-  stir occasionally. Turn to 350 and add beef broth,
  water and herb seasoning. Cover and cook 1 hr. Or until tender. Stir
  in tomatoes, kidney beans, carrots and macaroni. Place zucchini on to
  and cover. Bake 30 to 40 min. Serve with cheese. - CULINARY BOOK