Minnesota Minestrone Soup

Yield: 10 servings

2 lb Lean Ground Beef
1 c Onion; Chopped, 1 Lg
1 ea Clove Garlic, Minced
28 oz Tomatoes; 1 Cn
15 oz Kidney Beans; 1 Cn
12 oz Whole Kernel Corn; 1 Cn
1 c Celery; Sliced, 2 Stalks
2 c Cabbage; Shredded,Abt 1/2 Hd
2 c Zucchini; Sliced, 2 Sm
1 c Elbow Macaroni; Uncooked, OR
1 c Spaghetti; Broken, Uncooked
2 c Water
1/2 c Red Wine Or Water
2 t Beef Bouillon; Instant
1 1/2 t Salt
1 1/2 t Italian Seasoning


1 x Parmesan Cheese; Grated

Cook and stir the meat onion, and garlic in a Dutch oven until the
meat is brown. Drain off the excess fat. Stir in the undrained
tomatoes, undrained kidney beans, the undrained corn, and remaining
ingredients except the cheese, breaking up the tomatoes as you do.
Heat to boiling then reduce the heat and simmer, covered, until the
macaroni and vegetables are tender, about 30 minutes, stirring
occasionally.

Serve hot with the Parmesan cheese.

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