Minnesota Minnestroni

This recipe came from Mary Beth Roe on the QVC channel. It is a very filling soup that my family loves on a cold day. Served with a loaf of crusty fresh bread, it's real comfort food.

• Ready In: 1 hr
• Serves: 8

Ingredients

• 2  lbs hamburger
• 1  cup  chopped onion
• 1  clove garlic
• 1 (28 ounce) can tomatoes
• 1 (15 ounce) can kidney beans
• 1 (12 ounce) can whole kernel corn
• 1  cup  sliced zucchini
• 2  cups water
• 1 1⁄2 teaspoons salt
• 1 1⁄2 teaspoons  italian seasoning
• 2  teaspoons instant beef bouillon
• 2  cups  shredded cabbage
• 1  cup  uncooked macaroni
•  parmesan cheese

Directions

1. Cook and stir meat, with onion and garlic until brown.
2. Drain fat.
3. Stir in tomatoes (with liquid), beans (with liquid), corn (with liquid), and remaining ingredients except cheese.
4. Heat to boiling.
5. Reduce heat, cover and stir occasionally until vegetables are tender, about 30 minutes.
6. Sprinkle each serving with parmesan cheese.
7. **Thiswas the recipe as written, but I have found that cooking the macaroni seperately, then adding it to the soup about 5 minutes before serving made it less mushy and easier to freeze leftovers.