Jen’s Minestrone Soup

This is another recipe I created by combining the best of other similar recipes. It makes a very hearty soup and is a good way to get your vegies.

• 2 lbs. ground Italian sausage or beef (I always use Italian sausage!)
• 1 large onion, chopped
• 1 clove garlic, minced
• 1 (28-oz.) can whole tomatoes (with liquid)
• 1 (15 oz.) can kidney beans (with liquid)
• 1 (12-oz.) can whole kernel corn (drained)
• 2 stalks celery, sliced (1 cup)
• 2 C shredded cabbage (1/2 head)
• 2 small zucchini, sliced (about 2 C)
• 1 C elbow macaroni
• 3 C water
• 1/2 C red wine or water (I use the red wine)
• 2 tsp. instant beef bouillon
• 1-1/2 tsp. salt
• 1-1/2 tsp. Italian Seasoning
• Parmesan cheese

Cook meat, onion and garlic until light brown; drain. Stir in tomatoes (with liquid), beans (with liquid) and remaining ingredients. Break up tomatoes with fork.

Heat to boiling; reduce heat, cover and simmer until macaroni and veggies are tender, about 10 minutes.

If desired, sprinkle with Parmesan cheese.