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