Italian Vegetable Soup

A recipe from my sister-in-law, Rachelle. She brought this to us one night and we all loved it.

Italian Vegetable Soup

1 lb ground beef
1 c. chopped onion
1 c. thinly sliced celery
1 c. chopped carrots
2 cloves garlic, minced
16 oz canned, chopped tomatoes
15 oz. tomato sauce
15 oz. kidney beans, undrained (Rachelle drains and rinses beans and increases the water.)
2 c. water
5 tsp. beef bouillon
1 Tbsp. parsley
1 tsp. salt
1/2 tsp. oregano
1/2 tsp. basil
1/4 tsp. pepper
2 c. shredded cabbage
1 c. canned green beans (Rachelle uses the whole can.)
1/2 c. elbow macaroni (Rachelle uses closer to 1 cup, and I am assuming it is cooked based on the the recipe instructions--I have not yet made this recipe, but will be this week.)

Brown the beef. Add all ingredients except the cabbage, beans and macaroni. Bring to a boil, cover and simmer 20 minutes. Add cabbage, beans and macaroni and simmer. Serve with parmesan cheese.