Ingredients:
1/2 lb lean ground beef (optional)
4 slices bacon, diced (optional)
3 tablespoons butter (optional)
1 large onions, diced
2 cloves garlic, minced ( or more)
6 cups assorted fresh vegetables ( it gets fun here, suggestions are diced carrots and celery, sliced 3/4-inch green beans, diced baby)
8 cups beef broth ( use vegetable broth if keeping this vegetarian)
1 (16 ounce) cans kidney beans, rinsed and drained
1/2 teaspoon dry basil
1/2 teaspoon oregano
1/2 teaspoon rosemary
1 (8 ounce) cans tomato sauce
2 large tomatoes, seeded and chopped
2/3 cup elbow macaroni or 2/3 cup spaghetti, broken into pieces ( I use odds and ends of pasta at this point)
2 cups shredded cabbage or 2 cups spinach (what I use) or 2 cups swiss chard
salt and pepper
grated parmesan cheese
Directions:
Crumble beef, if desired, into a 5-6 quart pot over medium heat; add bacon, if desired.
If not using meat, melt butter in the pot.
Add onion, garlic and prepared vegetables and cook, stirring, until meat is browned and onion is soft; drain any excess fat.
Add broth, kidney beans, basil, oregano and rosemary; bring to a boil, cover and reduce heat, simmer for about 30 minutes.
Add tomato sauce, tomatoes, and macaroni; continue cooking, covered, until macaroni is tender.
At this point you can cool the soup, cover it and refrigerate it to reheat and continue the recipe.
Add cabbage and cook, covered, just until cabbage wilts, about 5 minutes.
Season to taste with salt and pepper; serve and pass cheese to sprinkle over individual servings.
Servings: 8
Time preparation: 40 min.
Time total: 115 min.