Beef Minestrone Soup

This minestrone soup is my favorite. It's different from the first recipe I posted in that it is made with ground beef and a different variety of vegetables. It's just so thick and savory, and a great soup for these cold days of December. The recipe serves a crowd if you might be opening your home for a gathering of friends and family during the holidays.

2 lbs. lean ground beef (7% fat)
1 cup chopped onion
2 cloves garlic, finely minced
1 can (28 ounces) diced tomatoes
1 can (15 ounces) kidney beans, rinsed and drained
1 can (16 ounces) whole kernel corn with liquid
1 cup celery, sliced
2 cups shredded cabbage
2 cups zucchini, sliced (about 2 small zucchini)
1 cup uncooked elbow macaroni
3 cups beef broth or more
1/2 cup red wine or beef broth
1-1/2 teaspoons salt or to taste
1 to 1-1/2 teaspoons Italian seasoning

1. Cook and stir ground beef, onion and garlic in Dutch oven or soup kettle until beef is brown and onion is golden. Do not brown garlic or it will get bitter.
2. Stir in remaining ingredients except macaroni.
3. Heat to boiling; reduce heat. Cover and simmer for about 5 minutes. Add macaroni and cook for another 5 minutes or until vegetables and macaroni are tender.

Serves 12
232 calories per 1-1/4 cup serving