Baked Minestrone Soup (Jean Ward)

1 1/2 of lean beef stew meat, cut into cubes or lean ground beef
1 cup chopped onion
1 tsp minced garlic
2 Tbsp olive oil
1 1/2 tsp Italian seasoning
1/2 cup sliced black olives with liquid
1 cup small macaroni
1 tsp salt
1 tsp pepper
3 (10 1/2 oz) cans beef broth
1 large can tomatoes (undrained)
1 can kidney beans (undrained)
1 1/2 cup sliced carrots
2 cups zucchini squash (if available)

Combine beef, onion, garlic, salt, peper, and olive oil in large oven pan.  Toss to coat meat evely and brown, uncovered, in hot oven (400).  Add broth, water and italian seasoning.  Cover; cook 1 hour until meat is almost tender.  Stir in tomatoes, beans, olives, carrots and macaroni.  Sprinkle zucchini on top. Cover; return to oven for 40-45 min longer until macaroni is tender.  Makes about 3 1/2 qt. 
    Note:  This soup can also be made on top of stove