1 c. onion, diced
1 c. sliced celery
2 cloves garlic, minced
2 tbsp. olive oil
1 can (16 oz.) plum tomatoes
6 c. beef broth
1 1/2 c. cut carrots
1 1/2 c. cut string beans
1 can (20 oz.) Italian Cannelini Beans
1/2 tsp. each basil and oregano (crumbled)
1/2 c. elbow macaroni
1 piece of hot Italian Capacoa (1 1/2 inch thick)

Saute onion, celery and garlic in oil in a large Dutch oven until tender about 5 minutes. In a separate pan boil 2 cups water, add the skinned capacola, boil 10 minutes. Set aside. Add tomatoes to sauteed vegetables, cook for 5 minutes. Add beef broth, bring to a boil.

Add carrots, beans and herbs. Bring to a boil slowly. Remove capacola from its pan, cut into bite size pieces. Add to boiling soup pot. Cover and simmer for 30 minutes. Add elbows, cook another 15 minutes. Add salt and pepper to taste. Serve with hot Italian bread for a complete meal.