---------- Recipe via Meal-Master (tm) v8.01
       Title: Minnesota Minestrone
  Categories: Cheese/eggs, Ground beef, Soups/stews, 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.