1/2 lb. ground beef
1 garlic clove, crushed
1 (16 oz.) can pinto beans, drained
1 (16 oz.) can tomatoes
1 c. water
1 bay leaf
1/2 tsp. basil
1/2 c. ditalini or elbow macaroni
1/2 (9 oz.) pkg. frozen cut green beans
1/2 c. chopped onion
1/2 c. sliced carrots
1/2 c. dry red wine
1 tsp. salt
1/4 tsp. pepper
Grated Parmesan cheese (opt.)

In Dutch oven or saucepot, brown ground beef, stirring occasionally. Add onion and garlic; saute 5 minutes. Pour off fat. Add carrots, pinto beans, tomatoes with liquid, beef broth, water, wine, bay leaf, salt, basil and pepper. Heat to boiling. Cover and simmer for 45 minutes, stirring occasionally and breaking up tomatoes. Add macaroni. Cook 10 minutes. Add green beans. Cook 10 minutes more. Serve with Parmesan cheese, if desired.