Minestrone Soup with Ground Beef

In a 5-quart Dutch oven or saucepot over high heat, cook ground beef, onion, celery and cabbage, stirring carefully so that meat stays in chunks, until all pan juices evaporate and meat and vegetables are lightly browned (about 10 minutes).

Add tomatoes, garbanzo beans and corn with all their liquid, zucchini, macaroni, bouillon, basil leaves and water.

Over high heat, heat to boiling, stirring to break up tomatoes.

Reduce heat to low, cover and simmer 8 to 10 minutes, until macaroni and vegetables are tender.