Italian Vegetable Soup - cooking recipe

Ingredients

1 lb. ground beef
1 c. diced onion
1 c. sliced celery
1 c. sliced carrots
2 cloves garlic, minced
1 (16 oz.) can tomatoes
1 (15 oz.) can tomato sauce
1 (15 oz.) can red kidney beans (undrained)
1 Tbsp. parsley flakes
1 tsp. salt
1/2 tsp. oregano
1/2 tsp. sweet basil
1/4 tsp. pepper
2 to 3 c. water
5 tsp. beef bouillon granules

Preparation

Brown beef in heavy skillet; drain.
Add all other ingredients listed.
Bring to a boil.
Lower heat; cover and simmer 20 minutes.
Add 2 cups of shredded cabbage, 1 cup frozen or fresh green beans (optional) and 1/2 cup small elbow macaroni.
Bring to a boil and simmer until vegetables are tender.
Sprinkle with Parmesan cheese when ready to serve in each bowl.