Italian Soup

• 1 and 1/2 cup onion, diced
• 1/2 cup green pepper, diced
• 1/2 cup celery, diced
• 2 gloves garlic, diced
• 1 Tbsp. oil
• 1 Tbsp. flour
• 1 can Italian tomato sauce - large
• 1 can stewed Italian tomatoes
• 2 bay leaves
• 1 tsp. oregano
• 1/2 tsp. thyme
• 2 Tbsp. Worcestershire sauce
• 3 or 4 drops Tabasco
• Salt and pepper to taste
• 1 lb. ground round, browned
• 1 can kidney beans
• 1 can navy beans
• 8 oz. pasta of choice
• 3 julienne carrots

1. Microwave first 4 ingredients.
2. Make roux with flour and oil. Cook pasta separately.
3. Combine remaining ingredients. Add carrots last.
4. Cook till tender.

onion, green pepper, celery, garlic, oil, flour, tomato sauce, italian tomatoes, bay leaves, oregano, thyme, worcestershire sauce, salt, ground round, kidney beans, navy beans, pasta of choice, julienne carrots

Taken from www.cookbooks.com/Recipe-Details.aspx?id=140112 (may not work)