Venetian Minestrone

1 1/2 pounds, lean round steak
3 tablespoons olive oil
1 large onion (peeled and sliced)
1 clove of garlic (minced)
6 cups beef stock or broth
4 tomatoes (peeled and chopped)
1 teaspoon crumbled dried oregano
1/2 teaspoon crumbled dried thyme
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup long-grain white rice
1/2 pound savoy cabbage (shredded)
3 tablespoons chopped fresh parsley
grated Parmesan cheese

Slice the steak thinly across the grain. Heat the oil in a Dutch Oven and add the onion, and garlic. Saute until tender. Remove with slotted spoon and reserve.

Add round steak and brown well. Add beef broth, tomatoes, seasonings, onion, and garlic.

Bring to a boil and then reduce heat to low. Cover and cook for 1 hour, until meat is very tender. Add rice and simmer for another 20 minutes.

Add cabbage and simmer for 15 minutes longer. Add parsley and ladle into soup bowls. Sprinkle with Parmesan cheese.