Recipe: Italian Vegetable Soup

Recipes using Tones Sweet Basil Leaf

• 1 lb lean ground beef
• 1 cup chopped onion
• 1 cup diced celery
• 1 cup sliced carrots
• 2 cloves garlic, minced
• 16oz can tomatoes
• 15oz can tomato sauce
• 15oz can red kidney beans, undrained
• 2 cups water
• 5 tsps beef bouillon
• 1 tbsp dried parsley flakes
• 1 tsp salt
• 1/2 tsp dried oregano
• 1/2 tsp dried sweet basil
• 1/4 tsp black pepper
• 2 cups shredded cabbage
• 1 cup frozen, fresh, or canned green beans
• 1/2 cup elbow macaroni
• Parmesan cheese

Brown ground beef in a large kettle. Drain any excess fat. Add all ingredients except cabbage, green beans, macaroni, and Parmesan cheese. Simmer soup over low heat for 1 1/2 hours. Add green beans, cabbage, and macaroni for last half hour before serving. Sprinkle Parmesan cheese over bowls of soup if desired.