1 lb. hamburg
1 (28 oz.) can tomato puree
1 can condensed French onion soup
3 1/2 c. water
1 1/2 tsp. basil
1 (9 oz.) pkg. frozen green beans
3-4 carrots, chopped (or zucchini)
1 head escarole, chopped
1 pkg. fresh cheese tortelini

Brown the hamburg and drain off any accumulated fat. Add the tomatoes, onions, soup, water, escarole and the rest of the vegetables. Bring to a boil and simmer for 20 minutes. Add the tortelini and salt and pepper to taste. Cook until the tortelini is done.

Note: If the soup is too thick, add a cup or two of beef bouillon and if there is soup leftover it is even better the next day.