Pasta With Beans Soup

• 1/2 lean ground beef
• 1 onion, chopped
• 2 (15 oz.) cans tomatoes
• 1 (16 oz.) can garbanzo beans
• 1 (15 oz.) can red kidney beans
• 1 (15 oz.) can navy beans
• 2 (10 1/2 oz.) cans beef broth
• 2 (10 1/2 oz.) cans chicken broth
• 1 (8 oz.) pkg. small shell macaroni, cooked
• 1/4 tsp. pepper
• 1/4 tsp. oregano
• 1 tsp. sweet basil

1. Brown meat in large Dutch oven or pan.
2. Add onion, tomatoes, beans and broth; simmer 15 minutes.
3. Just before serving, add macaroni, pepper, oregano and basil.
4. Serve immediately sprinkled with grated Romano or Parmesan cheese.
5. I take the fat off the broth that makes it almost fat-free.
6. Wayne loves this soup.

lean ground beef, onion, tomatoes, garbanzo beans, red kidney beans, navy beans, beef broth, chicken broth, shell macaroni, pepper, oregano, sweet basil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=849450 (may not work)