---------- Recipe via Meal-Master (tm) v8.03
  Categories: Cheese, Hamburger, Main dish, Soups, Vegetables
       Yield: 10 servings
       2 lb Lean Ground Beef
       1 c  Onion; Chopped, 1 Lg
       1 ea Clove Garlic, Minced
      28 oz Tomatoes; 1 Cn
      15 oz Kidney Beans; 1 Cn
      12 oz Whole Kernel Corn; 1 Cn
       1 c  Celery; Sliced, 2 Stalks
       2 c  Cabbage; Shredded,Abt 1/2 Hd
       2 c  Zucchini; Sliced, 2 Sm
       1 c  Elbow Macaroni; Uncooked, OR
       1 c  Spaghetti; Broken, Uncooked
       2 c  Water
     1/2 c  Red Wine Or Water
       2 ts Beef Bouillon; Instant
   1 1/2 ts Salt
   1 1/2 ts Italian Seasoning
       1 x  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.