Italian Vegetable Soup
1 lb ground beef
1 cup diced onion
1 cup sliced celery
1 cup sliced carrots
2 cloves garlic, minced
1 16 oz. can tomatoes
1 15 oz. can tomato sauce
1 15 oz. can red kidney beans, drained
2 cups shredded cabbage
1/2 cup small elbow macaroni
2 cups water
5 tsp. beef boullion
1 Tbsp. dried parsley flakes
1 tsp. salt
1/2 tsp. oregano
1/2 tsp. sweet basil
1/4 tsp. black pepper
1 cup frozen or fresh green beans (cut in 1 inch pieces-optional)
Parmesan Cheese
Brown beef in large heavy kettle; drain. Add all ingredients except cabbage, green beans and macaroni. Bring to a boil. Lower heat; cover and simmer 20 minutes. Add cabbage, green beans and macaroni; bring to a boil and simmer until vegetables are tender. If you prefer a thinner soup, add additional water or broth. Sprinkle with Parmesan cheese before serving.
