Minnesota Minestrone

• 2 pounds ground beef, lean
• 1 cup onions chopped
• 1Clove Garlic, minced
• 28 ounces tomatoes
• 15 ounces red kidney beans
• 12 ounces corn kernels, canned whole
• 1 cup celery sliced
• 2 cups cabbage shredded
• 2 cups zucchini sliced
• 1 cup pasta elbow macaroni, uncooked, or 1 c spaghetti, broken, uncooked
• 2 cups water
• 1/2 cup red wine or water
• 2 teaspoons beef stock instant
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons italian seasoning
• 1 x parmesan, parmigiano-reggiano cheese, grated grated

1. Cook and stir the meat onion, and garlic in a Dutch oven until the meat is brown.
2. Drain off the excess fat.
3. Stir in the undrained tomatoes, undrained kidney beans, the undrained corn, and remaining ingredients except the cheese, breaking up the tomatoes as you do.
4. Heat to boiling then reduce the heat and simmer, covered, until the macaroni and vegetables are tender, about 30 minutes, stirring occasionally.
5. Serve hot with the Parmesan cheese.

ground beef, onions, garlic, tomatoes, red kidney, corn kernels, celery, cabbage, zucchini, pasta elbow macaroni, water, red wine, beef, salt, italian seasoning, parmesan

Taken from recipeland.com/recipe/v/minnesota-minestrone-43185 (may not work)