A warm and comforting soup packed with beef and fresh vegetables, perfect for a cozy meal.
Heat a large soup pot over medium heat and add the ground beef.
Use a wooden spoon to break the beef into small pieces as it cooks for even browning.
Once the beef is browned, drain any excess fat and return it to the pot.
Draining the fat helps reduce the overall fat content of the soup.
Add the diced onion and minced garlic to the pot and cook until the onion is translucent.
Stir frequently to prevent the garlic from burning.
Stir in the diced tomatoes, water, and Italian seasoning.
Use a wooden spoon to scrape any browned bits from the bottom of the pot for extra flavor.
Add the chopped cabbage, celery, carrots, and zucchini to the pot.
Cut the vegetables into uniform pieces to ensure even cooking.
Bring the soup to a boil, then reduce the heat and let it simmer for 30 minutes.
Cover the pot partially to retain heat while allowing some steam to escape.
Add the kidney beans and cook for an additional 10 minutes.
Rinse the beans under cold water before adding to remove excess sodium.
Taste the soup and adjust the seasoning with salt and pepper if needed.
Taste the soup before seasoning to avoid over-salting.
Serve the soup hot, garnished with grated Parmesan cheese.
Serve with a slice of crusty bread for a complete meal.
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