1 lb. ground beef
1 sm. eggplant
3 zucchini
2 celery
3 carrots
8 lg. tomatoes
1 sm. can beef broth
1 med. onion
1 tsp. salt
1 tsp. oregano
1 tsp. basil
1 tsp. sugar
1 lb. box elbows
Grated cheese

Fry ground beef until done. Drain fat, add chopped onion, carrots, celery, beef broth and all seasonings. Simmer 1/2 covered for 45 minutes. Then add bite- sized zucchini, eggplant and tomatoes. Cook 45 minutes more.

Cook elbows. You can add elbows to pot of minestrone or serve separately. Serve with grated cheese.