1 (23 oz.) can tomatoes
2 c. ground beef, browned
1/2 c. chopped onions, browned
1/2 c. chopped celery
1 qt. water
2 lg. carrots, peeled & sliced
2 (8 oz.) cans tomato sauce
2 c. beef broth (may use bouillon)
1 tbsp. dried parsley leaves
1/2 tsp. basil leaves
1 tsp. dried oregano leaves
1/4 tsp. pepper
1/2 tsp. garlic salt
1 (15 oz.) can garbanzo beans, drained
1 (16 oz.) can green beans, drained
1 (15 oz.) can kidney beans, drained
1 1/4 c. pasta, uncooked
Parmesan cheese for garnish

Puree tomatoes in blender. In a large pot, combine the ground beef, onion, celery, pureed tomatoes, water, carrots, tomato sauce and seasonings. Bring to a boil. Cover, simmer over low heat about 20 minutes. Add garbanzo beans, green beans and kidney beans. Bring to a boil. Add pasta. Cook 15-20 minutes until pasta is tender. Garnish with Parmesan. Serves 10-12.