Ingredients
- 2 stalks
- 1 1/2 italian seasoning
- 1 parmesan cheese
- 1 clove garlic
- 1/2 hd
- 900 gr beef (lean ground)
- 525 gr tomatoes
- 475 ml water
- 475 gr kidney beans
- 260 gr zucchini
- 220 gr kernel corn (whole)
- 180 gr cabbage
- 120 ml wine (red)
- 120 gr onion
- 100 gr elbow macaroni
- 100 gr celery
- 90 gr spaghetti
- 10 ml beef bouillon
- 4 gr salt
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.