1 (28 oz.) can tomatoes
1 lb. cooked ground beef
1 qt. water
2 lg. carrots, sliced
2 (8 oz.) tomato sauce
2 c. beef broth
1 tbsp. parsley leaves
1/2 tsp. ground basil
1 tsp. oregano leaves
1/4 tsp. pepper
1/2 tsp. garlic salt
1 (15 oz.) can garbanzo bean, drained
1 (16 oz.) can green beans, drained
1 (15 oz.) can kidney beans, drained
1 1/4 c. mostaccioli, uncooked
Parmesan cheese for garnish

Puree tomatoes in blender. In large pot combine all items except beans, macaroni and cheese. Bring to a boil. Cover; simmer over low heat for 20 minutes. Add all beans.

Bring to a boil; add macaroni. Cook 15 to 20 minutes until macaroni is tender. Garnish with Parmesan cheese. 10 to 12 servings.