ITALIAN VEGETABLE SOUP

By curly

Ingredients

• 1 pound ground beef
• 1 cup diced onion
• 1 cup sliced celery
• 1 cup sliced carrots
• 2 cloves garlic, minced
• 1 can (16 oz) tomatoes
• 1 can (15 oz) tomato sauce
• 1 can red kidney beans, undrained
• 2 cups water
• 5 tsps beef bouillon granules
• 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 green beans, cut into 1-inch pieces
• 1/2 cup small elbow macaroni
• Parmesan cheese

Preparation

Step 1

Brown beef in large heavy pot; 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 the Parmesan cheese before serving.