Minestrone - cooking recipe

Ingredients

1 1/2 lb. ground beef
2 c. coarsely chopped onion
1 c. sliced celery
1/4 c. chopped fresh parsley
2 garlic cloves, minced
1/4 c. cooking oil
5 c. beef broth
2 c. fresh chopped tomatoes or 1 (16 oz.) can tomatoes with liquid, cut up
1 (15 oz.) can tomato sauce
2 c. coarsely chopped cabbage
1 c. sliced carrots
2 tsp. dried basil or Italian seasoning
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 c. sliced zucchini
1 c. cut green beans
1 (15 1/2 oz.) can kidney beans (undrained)
1 can garbanzo beans (undrained)
4 oz. uncooked elbow macaroni or ditalini
1 c. grated Parmesan cheese

Preparation

In a skillet, brown ground beef.
Drain and set aside.
In an 8-quart kettle, saute onion, celery, parsley and garlic in oil until tender.
Stir in next eight ingredients and bring to a boil. Reduce heat; cover and simmer for 1 hour.
Stir in cooked beef, zucchini, all three beans and spaghetti.
Simmer, covered for 15 to 20 minutes or until vegetables are tender and spaghetti is cooked.
Spoon into individual bowls and top with Parmesan cheese. Yields 5 quarts.