1 lb. lean ground beef (may use turkey)
1 sm. onion
1 lg. celery stalk, sliced
1/4 sm. head green cabbage, thinly sliced
1 (14 1/2 to 16 oz.) can tomatoes
1 (10 1/2 oz.) can garbanzo beans
1 (7 oz.) can whole kernel corn
1 medium zucchini (about 10 oz.), sliced
3/4 c. medium shell macaroni
1 1/2 tsp. beef flavor instant bouillon
1/2 tsp. dried basil leaves

In 5-quart Dutch oven or saucepot over high heat, cook ground meat, onion, celery and cabbage, stirring carefully so meat stays in chunks, until all pan juices evaporated and meat and vegetables are lightly browned, about 10 minutes. Add tomatoes, beans and corn all with their liquid, zucchini, macaroni, bouillon, basil leaves and 2 1/2 cups 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. Makes 6 servings.

410 calories per serving, 20 grams fat, 65 milligrams cholesterol.