1) Brown beef in a large soup pot.

2) Drain in a colander in sink.

3) In the same pot, heat the olive oil.

4) Add the onions, carrots, celery, and garlic and cook for 2 minutes. Stir often.

5) Add the drained beef back to the pot. Stir in the canned tomatoes, beans, beef broth, spaghetti sauce, zucchini, water, Italian seasonings and pepper.

6) Bring soup up to a boil. Turn heat to a simmer, cover and let cook for 50 minutes.

7) Add pasta to the soup. Cover and cook for about 10 minutes longer until pasta is ready.

8) Ladle soup into a small bowl or cup. Top with grated Parmesan cheese, if desired

9) Makes 20 cups