In a food processor, add chopped carrots, celery, garlic and onion and process until minced.
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.
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.
--Recipe Note-- I use 2 Knorr Beef bullion. If using a different brand, use 4 for desired strength.