Ingredients

• 2 tablespoons butter
• 1 pound stew meat cut into 1/2 to 3/4 inch cubes (can sub. with browned turkey or Italian sausage)
• 7 cups beef broth or beef stock
• 2 (15 ounce) cans tomato sauce
• 1 (14 ounce) can diced tomatoes
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 2 tablespoons dried parsley flakes
• 1/2 teaspoon salt
• 1/2 teaspoon thyme
• 1/4 teaspoon pepper
• 2 cups shredded cabbage
• 1 cup thinly sliced zucchini
• 1 cup thinly sliced carrots
• 1 (15 ounce) can garbanzo beans, drained
• 1 cup macaroni, uncooked
• 3-4 tablespoons grated Parmesan cheese

Directions

1. In a 6-8 quart Dutch oven, melt butter over medium heat.  Add stew meat and cook until browned.
2. Stir in broth, tomato sauce, diced tomatoes, onion, celery, and seasonings. Bring to a boil then reduce heat to low.
3. Cover and simmer for 1 to 1 and 1/4 hours or until beef is tender, stirring occasionally.
4. Add cabbage, zucchini, carrots, garbanzo beans and macaroni.
5. Return soup to boil. Reduce heat to low. Cover and simmer for 20-25 minutes or until the vegetables are tender, stirring occasionally.
6. Ladle soup into bowls and top with Parmesan cheese.
7. Serve immediately.