Italian Macaroni and Bean Soup

Hearty, healthy and filling. I love this soup with a good chunk of rustic italian bread on a cool night. Yum! Makes enough to freeze leftovers.

• Ready In: 2 hrs 20 mins
• Serves: 6-8

Ingredients

• 1  lb lean ground beef
• 1  lb elbow macaroni
• 1  cup  mixed  beans
• 1  celery rib
• 1  small onion
• 3  carrots
• 3  garlic cloves
• 2  tablespoons olive oil
• 2 -4  beef bouillon
• 4 -6  cups water
• 1  tablespoon  italian seasoning
• 1 (15 ounce) can stewed tomatoes or 6  skinned fresh tomatoes
•  grated pecorino romano cheese or  parmesan cheese

Directions

1. In a food processor, add chopped carrots, celery, garlic and onion and process until minced.
2. In a large pot, add 2T olive oil, and the minced carrot mixture. Saute 3-5 minutes until softened. Add ground beef and cook though. Add beans, tomatoes, bullion, water and italian seasoning. Simmer over medium-low heat 1-2 hours.
3. Cook and strain, and rinse elbow macaroni. Add to pot, adding a bit more water if necessary. I like mine with less broth. Heat through. Serve with grated cheese and a chunk of crusty rustic italian bread.
4. --Recipe Note-- I use 2 Knorr Beef bullion. If using a different brand, use 4 for desired strength.