Shelly's Recipe

ITALIAN VEGETABLE SOUP

Category: Soups

1 lb ground beef
1 cup diced onion, celery and carrots
2 clove garlic, minced
1 (16 oz) can Italian stewed tomatoes
1 (15 oz) can tomato sauce
1 (15 oz) can red kidney beans, drained
2-3 cups beef stock
1 tbsp dried parsley
1 tsp salt
1/2 tsp oregano and basil
1/4 tsp pepper
2 cups shredded cabbage
1 cup green beans
1/2 pkg small elbow macaroni

Brown beef and drain in a Dutch oven. Add remaining ingredients except last 3. Bring to a boil; simmer, covered for 20 minutes. Add last 3 ingredients and bring to a boil; simmer until vegetables are tender. Add more broth if it gets to thin. Pour into soup bowls and sprinkle with parmesan cheese.