Ingredients
1-1/2 pounds lean ground beef (90% lean)1 medium onion, chopped2 garlic cloves, minced1 package (10 ounces) julienned carrots2 celery ribs, chopped1/4 cup tomato paste1 can (14-1/2 ounces) diced tomatoes, undrained1-1/2 cups shredded cabbage1 medium zucchini, coarsely chopped1 medium red potato (about 5 ounces), finely chopped1/2 cup fresh or frozen cut green beans1 teaspoon dried basil1/2 teaspoon dried oregano1/4 teaspoon salt1/4 teaspoon pepper4 cans (14-1/2 ounces each) reduced-sodium beef brothGrated Parmesan cheese, optional
Preparation
In a 6-qt. stockpot, cook beef, onion and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Add carrots and celery; cook and stir until tender, 6-8 minutes. Stir in tomato paste; cook 1 minute longer.
Add tomatoes, cabbage, zucchini, potato, green beans, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 35-45 minutes. If desired, top each serving with cheese.
