Minestrone Soup

1 tsp. vegetable oil
1 lb. lean ground beef
1 cup chopped onion
1 cup chopped celelry
1 cup chopped green pepper
1 cup diced potato
1 cup sliced carrot
1 can (28 oz.) crushed tomatoes
6 cups water
2 tsp. salt (optional)
1 tsp. Worcestershire sauce
1/4 tsp. pepper
2 bay leaves
1 can (14 oz) red kidney beans
1/2 cup elbow macaroni, uncooked
1/3 cup grated Parmesan cheese (optional)

In a large pot, add the il and brown the meat over medium-high heat. Stir to break up clumps. Drain off grease.
Add the onion, celery, green pepper, cabbage, potatoes, carrots, tomatoes, water, salt (optional), Worcestershire, pepper and bay leaves. Stir well and bring to a boil. Reduce heat and simmer 1 hour (covered.)
Add kidney beans and macaroni. Cook 30 minutes longer, stirring occasionally. Ladle into warm soup bowls and sprinkle each with about 1 tsp. grated Parmesan, if desired.