2 lbs. ground beef
1 lg. onion
1 clove garlic, finely chopped
1 (28 oz.) can whole tomatoes
1 (15 oz.) can kidney beans
1 (12 oz.) can whole kernel corn
2 stalks celery, sliced
2 c. shredded cabbage
2 sm. zucchini
1 c. uncooked elbow macaroni
3 c. water
1/2 c. red wine (or water)
2 tsp. instant beef bouillon
1 1/2 tsp. salt
1 1/2 tsp. Italian seasoning

Cook and stir ground beef, onion and garlic in Dutch oven until beef is light brown; drain. Stir in tomatoes (with liquid), kidney beans (with liquid) and remaining ingredients; break up tomatoes with fork.

Heat to boiling, reduce heat. Cover and simmer, stirring occasionally, until macaroni and vegetables are tender, about 10 minutes.