Italian Style Beef and Bean Soup

In 5-quart Dutch oven or saucepot over medium-high heat, cook ground beef, onions and garlic until juices evaporate and beef is well browned, stirring frequently.

With slotted spoon, remove beef mixture to bowl.

To drippings remaining in Dutch oven, add cabbage and cook over medium heat, stirring frequently, until cabbage is tender, adding 1 tablespoon salad oil, if necessary. Return beef mixture to Dutch oven, add tomatoes with their liquid and next 4 ingredients (water, salt, bouillon and oregano).

Heat to boiling over high heat.

Reduce heat to low; cover and simmer 30 minutes.

Stir in beans and 1/2 cup grated cheese; heat through.