Minestrone Soup

1 pound flank steak -- cut 1/2 inch thick
1 tablespoon Italian seasoning
1/2 teaspoon black pepper
1 tablespoon olive oil
1/2 cup onion -- chopped
1 clove garlic -- minced
1 can tomato sauce
1 can beef broth
3 cups water
1 bay leaf 1 can stewed Italian style stewed tomatoes
1 small zucchini -- cut lengthwise, sliced
1/2 cup celery -- chopped
2 tablespoons parsley -- chopped
16 ounces vegetables, frozen, mixed
1/4 cup elbow macaroni -- uncooked
1 can kidney beans -- undrained
parmesan cheese -- grated

Cut beef steak into 1" pieces. Sprinkle with Italian seasoning and pepper. Heat oil. Add steak; cook and stir until evenly browned. Stir in onion and garlic; continue cooking for 3 minutes. Add tomato sauce, broth, water, and bay leaf. Bring to a boil; reduce heat and add tomatoes, zucchini, celery, parsley, mixed vegetables, and noodles.
Cover and simmer 1 - 1/2 hours or until beef is tender, stirring occasionally. Ten minutes before serving, add kidney beans. Remove bay leaf. Sprinkle each serving with parmesan cheese
- DeeDee