1 lb/450g beef stew meat, cut into 1" cubes 6 cups beef broth 1 clove garlic, crushed (optional) 1 onion, chopped 1 tsp dried thyme 1 Tbsp fresh parsley, finely chopped 1/2 tsp salt 1/4 tsp pepper 1 x 16 oz can chopped tomatoes 2 cups chopped cabbage 1 x 15oz can cannellini beans, drained 1 courgette/zucchini, thinly sliced 4 1/2 oz/1 cup uncooked macaroni 1/4 cup parmesan cheese, grated
In a slow cooker, combine beef, broth, garlic, onion, thyme, parsley, salt, pepper, tomatoes and cabbage.
Cover and cook on low 9 to 10 hours or until meat is tender. Turn control to high. Add drained beans, courgette/zucchini and macaroni. Cover and cook on high 30 to 45 minutes or until courgette/zucchini and macaroni are tender. Spoon hot soup into bowls.
Top with cheese and serve with chunky bread.
I want to encourage youngsters (male or female) to get into the kitchen and enjoy cooking. TASTE it!