Linda'S Italian Bean And Pasta Soup

• 6 c. water
• 6 tsp. beef base or 6 c. beef broth
• 1 (28 oz.) can crushed tomatoes
• 1 (15 oz.) can black beans
• 1 (15 oz.) can red beans
• 1 (15 oz.) can white beans
• 1 Tbsp. Italian seasoning
• salt and pepper to taste
• 1 1/2 lb. ground chuck
• 1 c. onion, chopped fine
• 1/2 c. carrots, slivered
• 1/2 c. celery, chopped
• 4 cloves garlic, chopped fine
• 1/2 c. small seashell pasta or any small pasta

1. In Dutch oven pot, put water, beef base, tomatoes, beans, Italian seasoning, salt and pepper; cover and cook on medium heat (checking that beans don't stick) while getting rest of ingredients ready.
2. In large skillet, brown ground chuck slowly, breaking up with spoon.
3. When almost done, add onions, carrots, celery and garlic; cook until meat is well browned.
4. Drain (leave a little fat for flavor).
5. Add to simmering bean mixture.
6. At this time, add pasta; cook until pasta is done.
7. If soup needs liquid, add water.
8. Serve with crusty hot bread and salad.

water, beef base, tomatoes, black beans, red beans, white beans, italian seasoning, salt, ground chuck, onion, carrots, celery, garlic, pasta

Taken from www.cookbooks.com/Recipe-Details.aspx?id=21522 (may not work)