Chunks of beef, chickpeas, pasta and plenty of veggies make this minestrone-style soup truly a meal in a bowl. The soup tastes even better if made and refrigerated a day ahead, but don't add the pasta until you've returned it to a boil, then cook as directed.
1 tablespoon olive oil
2 1/2 pounds beef stew meat, cut into 3/4-inch pieces
1 teaspoon salt
1 teaspoon dried Italian seasoning
1/2 teaspoon pepper
2 (14- to 14 1/2-ounce) cans beef broth
1 (15- to 16-ounce) can chickpeas, drained
1 (14 1/2-ounce) can diced tomatoes with garlic and onion, undrained
1 cup water
2 cups frozen mixed vegetables
1 cup uncooked ditalini or other small pasta
Shredded Romano cheese (optional)
Heat olive oil in a Dutch oven over medium heat until hot. Brown 1/2 of beef; remove from Dutch oven. Repeat with remaining beef. Pour off drippings.
Return all beef to Dutch oven; sprinkle with salt, Italian seasoning and pepper. Add broth, chickpeas, tomatoes and water; bring to a boil. Reduce heat; cover tightly and simmer for 1 hour, or until beef is almost tender.
Stir in mixed vegetables and pasta. Continue simmering, covered, for 10 to 15 minutes, or until beef and pasta are tender. Stir occasionally. Serve with cheese, if desired.
Serves 6 to 8.
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