Italian Vegetable Soup

1 lb ground beef
1 c. diced onion
1 c. sliced celery
1 c. sliced carrots
1 clove garlic, minced
1 can tomatoes
1 can tomato sauce
1 can red kidney beans, undrained
2 c. water
5 beef bouillon cubes
1 Tbsp. dried parsley flakes
1 tsp. salt
1/2 tsp. oregano
1/2 tsp. sweet basil
1/4 tsp. black pepper
2 c. shredded cabbage (optional)
1 c. frozen, canned or fresh green beans
1/2 c. small elbow macaroni
parmesan cheese

Brown beef and drain. Add all ingredients except cabbage, green beans and macaroni.
Bring to boil. Lower heat; cover and simmer 20 minutes.
Add cabbage, green beans and macaroni. Bring to boil and simmer until vegetables are tender.
Sprinkle with parmesan cheese before serving.