A hearty minestrone with ground beef and loaded with vegetables, beans and pasta.

Minnesota Minestrone

2 pounds ground beef
1 cup chopped onion
1 garlic clove, crushed
1 (28-ounce) can whole tomatoes
1 (15-ounce) can kidney beans
1 (14.5-ounce) can corn
1 cup sliced celery
2 cups shredded cabbage
2 cups sliced zucchini
1 cup uncooked macaroni
1 cup uncooked broken spaghetti pasta
2 cups water
1/2 cup red wine
2 teaspoons beef base or bouillon granules
1 1/2 teaspoons salt
Freshly grated Parmesan cheese for accompaniment

1. Cook and stir together ground beef, chopped onion, and crushed garlic clove until browned; drain.
2. Stir in whole tomatoes (undrained), kidney beans (undrained), canned corn (undrained), sliced celery, shredded cabbage, sliced zucchini, macaroni, spaghetti, water, red wine, beef base, and salt. Heat to boiling, then reduce the heat, and simmer, covered, until the macaroni and vegetables are tender, about 30 minutes. Stir occasionally.
3. Serve with grated Parmesan cheese.

Makes 8 servings.