1 1/2 lb. lean beef cubes (1-inch cubes)
1 c. chopped onion
2 cloves garlic, minced
1 tsp. salt
1/4 tsp. pepper
1 tbsp. oil
4 c. beef broth
3 c. water
1 tsp. basil
1/2 tsp. oregano
1 large can tomatoes, pulsed 4 or 5 times in food processor
1 (15 1/4 oz.) can spicy kidney beans or chickpeas
1 can pitted ripe black olives (undrained; optional)
1 1/2 c. thinly sliced carrots
1 c. ditalini pasta, cooked
2 c. sliced zucchini
Parmesan cheese

In large ovenproof pot, mix beef, onion, garlic, salt and pepper; add oil and stir to coat.

Bake at 400°F for 30 minutes or until meat is browned, stirring occasionally. Turn oven to 350°F; add broth, water, tomatoes, beans, carrots and seasonings; mix well and layer zucchini on top. Cook, uncovered, for 2 to 3 hours or until meat is tender. When soup is finished, add cooked pasta. If soup is too thick, thin with more beef broth. To serve, ladle soup into bowls and sprinkle with Parmesan cheese.