Recipe: Minnesota Minestrone Soup (using ground beef, cabbage and zucchini)

MINNESOTA MINESTRONE SOUP

2 lb. lean ground beef
1 cup chopped onion
1 garlic clove, minced
1 (28 oz.) can tomatoes
1 (15 oz.) can kidney beans
1 (12 oz.) can whole kernel corn
1 cup sliced celery
2 cups shredded cabbage
2 cups sliced zucchini
1 cup uncooked elbow macaroni (or 1 cup broken uncooked spaghetti)*
2 cups water
1/2 cup red wine (or water)
2 tsp. instant beef bouillon
1 1/2 tsp. salt
1 1/2 tsp. Italian seasoning
Grated parmesan cheese (for serving)

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.

*To prevent overcooking the pasta, it may be cooked separately and added when the soup is done.

Makes 10 servings