1Fry meat in olive oil then remove from fry pan and cut into bite size pieces and place in large soup pot. Saute garlic and onions in same pan. When onions are softened add green pepper and celery and cook until they are softened. Add all to pot with the meat.
2De-glaze pan with beef broth and add to pot. Add all remaining ingredients except for grated cheese. Cook on med-low heat until zucchini and elbows are cooked. Serve with grated cheese on top.