Italian Vegetable Soup - cooking recipe

Ingredients

1 lb. lean ground beef
1 c. diced onion
1 c. sliced celery
1 c. sliced carrots
2 cloves garlic, minced
1 (16 oz.) can tomatoes
1 (16 oz.) can red kidney beans (undrained)
2 c. water
5 tsp. beef bouillon granules
1 Tbsp. dried parsley
1 tsp. salt
1/2 tsp. oregano
1/2 tsp. sweet basil
1/4 tsp. black pepper
2 c. shredded cabbage
1/2 c. small elbow macaroni
Parmesan cheese

Preparation

Brown beef in large heavy skillet; drain.
Add all ingredients, except cabbage and macaroni.
Bring to boil.
Lower heat; cover and simmer until vegetables are tender.
If you prefer a thinner soup, add more water.
Sprinkle with Parmesan cheese before serving.