This hearty Italian soup offers a good way to economize. Instead of purchasing elbow macaroni, simply use the broken pieces of spaghetti, fettuccine or other pasta that are left at the end of the package.
2 Tbsp olive oil
2 Medium onions, chopped
2 stalks of celery
1 frozen cut green beans
7 cup beef broth
14 1/2 oz stewed tomatoes
1 cup elbow macaroni
15 oz Northern beans, drained
2 tsp dried basil
1/2 cup grated Parmesan cheese
Heat oil in a large pot over medium-high heat; add onions, carrots, garlic and celery. Cook, stirring occasionally, until carrots are slightly soft, about 10 minutes.
Add green beans, broth and tomatoes to pot. Bring soup to a boil. Reduce heat. Simmer, covered, for 30 minutes.
Add macaroni, beans and basil. Simmer, covered, until macaroni is tender, about 10 minutes.
Ladle soup into bowls. Top each serving with Parmesan.
In a hurry? Use frozen sliced carrots, but add them in step 2 and reduce the cooking time in step 1 by 5 minutes.