Categories: Cheese/eggs, Ground beef, Soups/stews, Vegetables 
      Yield: 10 servings 
  
      2 lb Lean Ground Beef                    1 c  Onion; Chopped, 1 Lg 
      1 ea Clove Garlic, Minced               28 oz Tomatoes; 1 Cn 
     15 oz Kidney Beans; 1 Cn                 12 oz Whole Kernel Corn; 1 Cn 
      1 c  Celery; Sliced, 2 Stalks            2 c  Cabbage; Shredded,Abt 1/2 Hd 
      2 c  Zucchini; Sliced, 2 Sm              1 c  Elbow Macaroni; Uncooked, OR 
      1 c  Spaghetti; Broken, Uncooked         2 c  Water 
    1/2 c  Red Wine Or Water                   2 ts Beef Bouillon; Instant 
  1 1/2 ts Salt                            1 1/2 ts Italian Seasoning 
 
----------------------------------GARNISH---------------------------------- 
      1 x  Parmesan Cheese; Grated         
  
  Cook and stir the meat onion, and garlic in a Dutch oven until the meat is 
  brown.  Drain off the excess fat.  Stir in the undrained tomatoes, 
  undrained kidney beans, the undrained corn, and remaining ingredients 
  except the cheese, breaking up the tomatoes as you do.  Heat to boiling 
  then reduce the heat and simmer, covered, until the macaroni and vegetables 
  are tender, about 30 minutes, stirring occasionally.  Serve hot with the 
  Parmesan cheese.