Mama s Hearty Minestrone

1 tablespoon vegetable oil

1 onion, diced

2 cloves garlic, minced

1 pound ground beef

1 (14.5 ounce) can low-sodium chicken broth

2 (14.5 ounce) cans diced tomatoes

2 cups tomato sauce

½ cup water, more if needed

2 cups diced carrots

1 zucchini, sliced and quartered

1 green bell pepper, diced

1 tablespoon dried basil

1 ½ teaspoons dried oregano

½ teaspoon salt

½ teaspoon ground black pepper

1 cup finely chopped broccoli

½ cup elbow macaroni

¼ cup shredded Parmesan cheese, or more to taste

Heat vegetable oil in a large frying pan over medium heat; cook and stir onion and garlic until fragrant, about 2 minutes. Add ground beef; cook and stir until beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain excess grease.

Transfer ground beef mixture to an 8-quart stockpot; add chicken broth, diced tomatoes, tomato sauce, water, and carrots. Bring to a boil; reduce heat and simmer until carrots are partially cooked, 10 minutes. Add zucchini, bell pepper, basil, oregano, salt, and black pepper; simmer until carrots are tender, about 10 more minutes.

Stir broccoli and macaroni into soup; simmer until macaroni is cooked through but firm to the bite, about 10 minutes. Garnish with Parmesan cheese to serve.