Title: Quick beef minestrone
 Categories: Soups
      Yield: 6 Servings
 
    1/2 lb Ground beef
     16 oz Frozen Italian mixed
           Vegetables
      2 cn Water
      2 c  Shredded cabbage
           Grated Parmesan cheese
      1 cn Condenced tomato soup
      1 ts Dried basil
    1/2 c  Uncooked elbow macaroni
 
  In a soup pot, cook beef until well browned. Drain off fat. Stir in
  frozen vegetables, undiluted soup, water and basil. Heat to boiling,
  stirring occasionally. Simmer 15 minutes. Stir in cabbage and elbow
  macaroni. Cook until tender. Sprinkle with grated cheese. SERVES 6.