6 cup beef broth
1 cup elbow macaroni
2 tablespoon olive oil
1 cup onion; finely chopped
2 large cloves garlic; minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
3/4 pound lean ground beef
28 ounce can peeled italian-style-tomatoes
1 medium zucchini
10 ounce package frozen mixed vegetables
15 ounce can kidney beans
Salt
Pepper
Red wine vinegar
Parmesan cheese; grated
Bring broth to a boil in a soup pot; add macaroni. Cook until al dente; cover and remove from heat. Heat oil in a 12-inch frying pan. Add onion, garlic and herbs and sauté until onions are translucent. Stir in ground beef, breaking it up with a fork, and cook until beef is no longer pink. Break up tomatoes, removing tough stalk ends, and add to meat. Add zucchini and mixed vegetables and simmer for 15 minutes. Add to the broth and macaroni, along with the kidney beans and their liquid. Season with salt, pepper and red wine vinegar to taste. Garnish with parmesan cheese.
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