By Liz Daniels
1 pound or so Stew Beef, cubed
Chopped Green Pepper
2 stalks celery, sliced
2 cloves garlic, chopped
1 pound carrots, peeled and cut small
2 – 3 medium potatoes, peeled and diced
32 ounce can crushed tomatoes
1 rind of Parmesan cheese
Oregano, basil, parsley
1 teaspoon sugar
Salt and pepper
8 Cups liquid – Beef/Chicken Stock and/or Water
2 Zucchini, quartered
1 Summer Squash, quartered
1 large bunch of spinach or escarole or kale, washed and rough chopped
2 (14.5 ounce) cans Goya beans, drained and rinsed – cannelini, great northern, small red, etc.
Grated parmesan cheese
In a large skillet, over medium heat, add the olive oil. Toss the beef with the flour. When the oil is hot, add the meat and cook until the meat is browned, about 6 to 8 minutes, stirring occasionally. Remove meat from pan and drain on paper towel. Set aside.
In a large stockpot, over medium heat, add some olive oil. Sauté the green pepper, onion, celery and garlic until the vegetables are wilted and golden, about six minutes.
To the stockpot, add the browned meat, carrots, potatoes, tomatoes, the cheese rind, oregano, basil, parsley, sugar, salt and pepper and 8 cups of liquid. Bring this mixture to a boil. Once it has boiled, turn the heat down to low and simmer for about 15 minutes or so until the vegetables are starting to soften while still keeping their shape.
Add the zucchini, squash and spinach and cook for ten minutes or so, until they are cooked through. Remove the pot from the heat source and remove the rind of cheese.
Ladle the soup into bowls and serve with grated Parmesan cheese.