INGREDIENTS

1 lb. ground beef

6 cups water

1 can (28 oz.) tomatoes

1 cup onion, chopped

1 cup celery, chopped

1 cup bell pepper, chopped

1 cup carrot, sliced

2 tsp. salt

1 tsp. Worcestershire

1/4 tsp. black pepper

2 bay leaves

1 can (14 oz.) red kidney beans

1 cup cabbage, shredded

1/2 cup macaroni

1 3/4 cups Parmesan cheese, grated

DIRECTIONS

Heat stockpot on medium high heat. Cook ground beef until crumbly.

Place in colander; drain. Return to stockpot.

Add water, undrained tomatoes, onion, celery, bell pepper, carrot, salt, Worcestershire, black pepper and bay leaves; mix well. Bring to boiling; reduce heat.

Simmer, covered for 1 hour, stirring occasionally.

Drain beans. Add beans, cabbage and macaroni to ground beef mixture; mix well; cover. Simmer on low heat for 30 minutes; stirring occasionally. Discard bay leaves. Pour into soup bowls. Sprinkle with Parmesan.

Serves 14

Total Time: 02:15

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INGREDIENTS

1 tbsp. olive oil

1/2 onion, chopped

1 clove garlic, minced

3 lbs. tomatoes, chopped

3 cups chicken broth

1 tsp. dried basil

1 tsp. marjoram

1 tsp. oregano

1 tsp. fennel seed

1/2 tsp. black pepper

3/4 cup uncooked small pasta

1/2 cup mozzarella cheese, shredded

DIRECTIONS

Heat oil in large saucepan on medium heat. Add onion and garlic; cook until onion is tender. Add tomatoes, broth, basil, marjoram, oregano, fennel seed and black pepper.

Bring to a boil; reduce heat to low. Cover and simmer 25 minutes. Remove from heat and cool slightly.

Puree tomato mixture in food processor, a few batches at a time. Return to saucepan; bring to boiling. Add pasta and cook 10 minutes or until tender.

Transfer to serving bowls and sprinkle with mozzarella.

Serves 8

Total Time: 00:50

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