Recipe - Minnesota Minestrone

2 pound Lean Ground Beef
1 cup Onion; Chopped, 1 Lg
1 Clove Garlic, Minced
28 ounce Tomatoes; 1 Cn
15 ounce Kidney Beans; 1 Cn
12 ounce Whole Kernel Corn; 1 Cn
1 cup Celery; Sliced, 2 Stalks
2 cup Cabbage; Shredded,Abt One half Hd
2 cup Zucchini; Sliced, 2 Sm
1 cup Elbow Macaroni; Uncooked, OR
1 cup Spaghetti; Broken, Uncooked
2 cup Water
One half cup Red Wine Or Water
2 teaspoon Beef Bouillon; Instant
1 One half teaspoon Salt
1 One half teaspoon 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.