Linda's Italian Bean and Pasta Soup

In Dutch oven pot, put water, beef base, tomatoes, beans, Italian seasoning, salt and pepper; cover and cook on medium heat (checking that beans don't stick) while getting rest of ingredients ready.

In large skillet, brown ground chuck slowly, breaking up with spoon.

When almost done, add onions, carrots, celery and garlic; cook until meat is well browned.

Drain (leave a little fat for flavor).

Add to simmering bean mixture.

At this time, add pasta; cook until pasta is done.

If soup needs liquid, add water.

Serve with crusty hot bread and salad.