1/2 lb. ground beef
1 clove, minced
2 tbsp. olive oil
6 c. water
1 can (1 lb. 13 oz.) tomatoes, broken up
1/2 c. chopped onion
2 beef bouillon cubes
1 can (16 oz.) kidney beans, drained & rinsed
2 c. rigatoni pasta
2 c. diced zucchini
1 c. celery
2 tbsp. chopped fresh parsley
2 tsp. oregano, crushed
1 tsp. salt
1/4 tsp. pepper
Grated Parmesan cheese

In a large frying pan, brown beef in garlic oil. Add water, tomatoes, onion, garlic, and bouillon cubes; bring liquid to boil. Add remaining ingredients, except rigatoni pasta and cheese. Bring to a boil again. Slowly add pasta, bring to boil again and turn to simmer. Simmer 15 minutes, stirring occasionally. Ladle into bowls, garnish generously with Parmesan cheese. Makes approximately 10 cups. Use your own judgment on amount of salt; we like less.