Ingredients
2 cups coarsely chopped onions1 cup sliced celery1/4 cup minced fresh parsley1/4 cup canola oil2 garlic cloves, minced5 cups beef broth2 cups chopped tomatoes or 1 can (14-1/2 ounces) diced tomatoes, drained1 can (15 ounces) tomato sauce2 cups coarsely chopped cabbage1 cup sliced fresh carrots2 teaspoons dried basil or Italian seasoning1/2 teaspoon salt1/4 teaspoon pepper1-1/2 pounds ground beef1-1/2 cups sliced zucchini1 cup cut fresh green beans1 can (16 ounces) kidney beans, rinsed and drained1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained1 cup uncooked ditalini or 4 ounces spaghetti, broken into 3-inch pieces1 cup grated Parmesan cheese
Preparation
In a stockpot, saute the onions, celery and parsley in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes, tomato sauce, cabbage, carrots, basil, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir into soup along with the zucchini, beans and pasta. Cover and simmer for 15-20 minutes or until vegetables and pasta are tender. Top each serving with cheese.
