1 lb. hamburger
1 onion, chopped
1 clove of garlic, minced
Salt & pepper to taste
1 (16 oz.) can tomato puree
1 c. macaroni, cooked & drained
1 c. water

Brown hamburger in skillet with onion and garlic. Drain. Put browned mixture in large pot, along with the tomato puree and 1 cup of water. Cook on low heat for an hour, stirring occasionally. Add macaroni and salt and pepper, until macaroni is very hot. Serve with grated Parmesan cheese and crusty garlic bread.

This soup tastes better the second day. It has a tendency to get very thick in the refrigerator. Just add enough water to thin. The soup is extremely rich and the added water does not dilute the taste.