Quick Minestrone Beef Soup

• 1 1/2 lb. lean ground beef
• 1 large onion, chopped
• 1 (28 oz.) can whole tomatoes
• 9 c. water
• 9 bouillon cubes
• 2 Tbsp. each: basil and oregano
• 1 tsp. garlic salt
• 1 (20 oz.) pkg. frozen mixed vegetables
• 1 1/2 c. shell or elbow macaroni
• 2 small zucchini, sliced
• 1/2 c. red wine
• 1 small can garbanzo beans
• 1 small can kidney beans

1. Crumble beef into 6 to 8-quart pot; cook over moderate heat 3 to 4 minutes.
2. Add onion and cook until limp.
3. Add tomatoes, water, bouillon, basil, oregano and garlic salt.
4. Bring to boil; reduce heat; cook gently 5 to 10 minutes.
5. Add frozen vegetables and macaroni.
6. Add zucchini, wine, garbanzo beans, kidney beans and cook until macaroni is tender.
7. Sprinkle with grated Parmesan cheese.

lean ground beef, onion, tomatoes, water, bouillon cubes, basil, garlic salt, frozen mixed vegetables, shell, zucchini, red wine, garbanzo beans, kidney beans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=526102 (may not work)