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1 lb ground sirloin
1 c. sliced celery
2 to 3 carrots, shredded
1 to 2 zucchini, shredded
2 (#303) cans diced tomatoes
1/2 c. red wine
1/4 head cabbage, shredded
1 c. macaroni
8 oz. frozen, chopped spinach
2 to 3 cloves fresh garlic, pressed or finely diced
1 chopped large yellow onion
1/2 lg. green pepper, diced
1 lg. potato, shredded
4 cans chicken broth, defatted
1 can (8 oz.) tomato sauce
1 can navy beans
2 tbsp. prepared pesto sauce
1 tbsp. Italian seasoning
Salt and pepper to taste

To defat chicken broth, put cans of broth in refrigerator for an hour or so, then pour broth through tea strainer, which will collect the fat globules and you can dispose of them. Brown the sirloin in your soup pot until meat is done. Rinse under hot water to remove the excess fat, rinse out soup pot. Add beef to pot along with onions and garlic. Stir until flavors are released, then add remaining raw vegetables and stir to prevent sticking until vegetables are limp. Add remaining ingredients EXCEPT macaroni. Use wine to rinse out tomato sauce can. Stir well and bring to the boil. Reduce heat and simmer until flavors are well blended, about 1 to 2 hours. Then bring to boil again, add macaroni and cook until macaroni is tender. Serve with grated Parmesan cheese and toasted garlic bread.
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