ITALIAN VEGETABLE SOUP
1lb. ground beef; 1c. diced onion; 1c. sliced celery; 1c. sliced carrots; 2 cloves garlic, minced; 1 can (16oz) tomatoes; 1 can (15oz) tomato sauce; 1 can (15oz) red kidney beans, undrained; 2c. water; 5tsp. beef bouillon granules; 1tbsp. dried parsley flakes; 1tsp. salt; 1/2tsp. oregano; 1/2tsp. sweet basil; 1/4tsp. black pepper; 2c. shredded cabbage; 1c. frozen or fresh green beans, cut in 1-inch pieces; 1/2c. small elbow macaroni; parmesan cheese
Brown beef in large heavy kettle. Drain. Add all the ingredients except cabbage, green beans and macaroni. Bring to boil. Lower heat. Cover and simmer 20 minutes. Add cabbage, green beans and macaroni. Bring to boil and simmer until vegetables are tender. If you prefer a thinner soup, add additional water or broth. Sprinkle with parmesan cheese before serving. SERVES 12
