A hearty soup full of garden vegetables

This soup is often called Autumn Vegetable Soup, for obvious reasons. Most any vegetables from the garden can be used in it such as pepper, squash, small potatoes, or broccoli and cauliflower.

Young, very fresh vegetables including eggplant, do not usually need to be peeled, but you must use your own judgment. Eggplant Minestrone 2 tablespoons vegetable oil 1 large onion, chopped 2 cloves garlic, minced 1 pound ground beef 1 medium-sized eggplant, peeled and diced 3 medium zucchini, diced 2 carrots, peeled and diced 3 celery stalks, chopped 6 medium tomatoes, peeled and diced 4 cups beef stock 1 teaspoon each basil, oregano 1 teaspoon salt or to taste 1/2 cup elbow macaroni Pepper to taste Parmesan cheese, grated, for garnish

In large soup kettle, heat oil and saute onions and garlic, then meat. Add eggplant and cook 2 to 3 minutes, stirring occasionally. Add remaining ingredients except macaroni and pepper.

Simmer uncovered about 11/2 hours. Add macaroni and cook 15 minutes more. Add pepper to taste. Sprinkle with freshly grated Parmesan cheese.

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