Title: Minnesota Minestrone
Categories: Cheese Ground Soup Vegetable
Yield: 10 Servings
| 2 | lb | Lean Ground Beef |
| 1 | | Clove Garlic, Minced |
| 15 | oz | Kidney Beans; 1 Cn |
| 1 | c | Celery; Sliced, 2 Stalks |
| 2 | c | Zucchini; Sliced, 2 Sm |
| 1 | c | Spaghetti; Broken, Uncooked |
| 1/2 | c | Red Wine Or Water |
| 1 1/2 | ts | Salt |
| 1 | c | Onion; Chopped, 1 Lg |
| 28 | oz | Tomatoes; 1 Cn |
| 12 | oz | Whole Kernel Corn; 1 Cn |
| 2 | c | Cabbage; Shredded,Abt 1/2 Hd |
| 1 | c | Elbow Macaroni; Uncooked, OR |
| 2 | c | Water |
| 2 | ts | Beef Bouillon; Instant |
| 1 1/2 | ts | Italian Seasoning |
| GARNISH |
| | | 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.