Jen's Minestrone Soup

This is another recipe I created, a composite of other minestrone soup recipes. This is very hearty and full of vegies.

2 lbs. ground Italian sausage or beef (I always use the sausage!)
1 large onion, chopped
1 clove garlic, minced
1 (28-oz.) can whole tomatoes (with liquid)
1 (15 oz.) can kidney beans (with liquid)
1 (12-oz.) can whole kernel corn (drained)
2 stalks celery, sliced (1 cup)
2 C shredded cabbage (1/2 head)
2 small zucchini, sliced (about 2 C)
1 C elbow macaroni
3 C water
1/2 C red wine or water (I use the red wine)
2 tsp. instant beef bouillon
1-1/2 tsp. salt
1-1/2 tsp. Italian Seasoning

Cook meat, onion and garlic until light brown; drain. Stir in tomatoes (with liquid), beans (with liquid) and remaining ingredients. Break up tomatoes with fork. Heat to boiling; reduce heat, cover and simmer until macaroni and veggies are tender, about 10 minutes.

Makes a complete meal when served with hot crusty bread and butter, and a tossed green salad.