Ingredients
1 can (29 ounces) tomato puree1 can (14-1/2 ounces) diced tomatoes, undrained1 cup water1 cup beef broth4-1/2 teaspoons chicken bouillon granules3/4 teaspoon salt3/4 teaspoon dried basil3/4 teaspoon dried oregano3/4 cup uncooked elbow macaroni1/2 pound ground beef1 cup chopped celery1/2 cup chopped onion1/2 teaspoon dried minced garlic1 can (16 ounces) kidney beans, rinsed and drained1 can (15-1/2 ounces) great northern beans, rinsed and drained
Preparation
In a Dutch oven, combine the first eight ingredients. Bring to a boil. Stir in macaroni. Reduce heat; simmer, uncovered, for 10-15 minutes or until macaroni is tender.
Meanwhile, in a large skillet, cook the beef, celery, onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add to tomato mixture. Stir in beans; heat through.
