Beefy Minestrone Soup
by Steven Hicks

This is my easy version of this classic Italian vegetable soup.

• 2 pounds lean ground beef
• 3-4 cloves minced garlic
• 1 cup chopped onion
• 2 cups sliced zucchini (2 small zucchini)
• 1 cup sliced celery (2 ribs)
• 2-3 Tbsps olive oil
• 1/2 head cabbage, coarsely shredded
• 3 14.5oz cans of "Italian Recipe" tomatoes
• 1 12oz can corn, drained
• 1 15oz can kidney beans, drained
• 2 12oz cans beef broth
• 1 cup water
• 1/2 cup real burgundy wine (do not use cooking wine)
• 2 Tbsps Italian seasoning, crushed
• 2 tsps salt (more or less)
• 1 tsp Tabasco sauce (or more)
• 1 cup macaroni or other small pasta, uncooked
• freshly grated, real Parmesan cheese (for garnish)

Brown ground beef and drain in a bowl lined with paper towels;  set aside.   Meanwhile, chop onion and celery and slice zucchini.  Sauté these vegetables along with freshly minced garlic for 3-5 minutes in a little olive oil.

Add beef, vegetables and all remaining ingredients (except Parmesan cheese) to a large 5-6 quart stockpot.  Heat to boiling then reduce heat and simmer, covered, for about 45 minutes, stirring occasionally.  Serve hot, with Italian breadsticks and garnish soup with freshly grated Parmesan cheese.  Please, don't use powdered Parmesan cheese from a can on this delicious soup!

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