Italian Macaroni And Bean Soup

• 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

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.

lean ground beef, elbow macaroni, mixed beans, celery, onion, carrots, garlic, olive oil, water, italian seasoning, tomatoes, pecorino romano cheese

Taken from www.food.com/recipe/italian-macaroni-and-bean-soup-508133 (may not work)