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Italian Vegetable Soup

From the kitchen of Dawn Zaruba - and her boys!

1 pound ground beef
1 cup diced onion
1 cup sliced celery
1 cup sliced carrots
2 cloves minced garlic
1 16 ounce can of tomatoes
1 15 ounce can of tomato sauce
1 15 ounce can kidney beans (undrained)
1 Tblsp. dried parsley
1 tsp. salt
½ tsp. oregano
½ tsp. basil
1/4 tsp. pepper
2 cups shredded cabbage
1 cup green beans
½ cup elbow macaroni


Brown hamburger in a dutch oven or large kettle. Drain.
Add all ingredients, except cabbage, green beans and macaroni.
Bring to a boil. Lower heat, cover and simmer for 20 minutes.
Stir in cabbage, green beans and macaroni.
Bring to a boil and simmer until veggies and pasta are tender.
Top each bowl with a sprinkle of parmesan cheese and serve.

 

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