1 lb. ground beef
1 c. diced onion
1 c. sliced celery
1 c. sliced carrots
Garlic, minced to taste
1 (16 oz.) tomatoes
1 (15 oz.) tomato sauce
1 (15 oz.) kidney beans, undrained
2 c. water
6 to 8 tsp. bouillon granules
1 tbsp. parsley flakes
1/2 tsp. oregano
1/2 tsp. basil
1/4 tsp. pepper
1 c. elbow macaroni

Brown beef in heavy kettle; drain. Add all ingredients except macaroni. Bring to boil. Lower heat; cover and simmer 30 minutes. Add macaroni; bring to boil and simmer until vegetables are tender.

Add additional water or broth if you prefer a thinner soup.

Sprinkle with Parmesan cheese and serve with crusty bread.