Minnesota Minestrone recipe

2 pounds Lean Ground Beef
1 cup Onion; Chopped -- 1 Lg
1 each Clove Garlic -- Minced
28 ounces Tomatoes -- 1 Cn
15 ounces Kidney Beans -- 1 Cn
12 ounces Whole Kernel Corn -- 1 Cn
1 cup Celery; Sliced -- 2 Stalks
2 cups Cabbage; Shredded -- Abt 1/2 Hd
2 cups Zucchini; Sliced -- 2 Sm
1 cup Elbow Macaroni; Uncooked -- OR
1 cup Spaghetti; Broken -- Uncooked
2 cups Water
1/2 cup Red Wine Or Water
2 teaspoons Beef Bouillon -- Instant
1 1/2 teaspoons Salt
1 1/2 teaspoons Italian Seasoning
-----GARNISH-----
Parmesan Cheese -- Grated

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.