1/2 pound ground beef or ground turkey or vegetarian crumbles

One 28 ounce can tomato sauce

3 cups waterOne small tomato, seeded and diced

One 15 ounce can shellie beans, drained (or one 15 ounce can cut green beans and 1/2 cup cooked kidney beans)

One small onion, diced

1 chicken bouillon cube

Italian seasoning, salt, pepper, onion powder, to taste

1 cup small pasta (shells, macaroni, wheels, alphabet, etc.), cooked

One small zucchini, diced

Brown ground beef in large pot and break up into small pieces. Add the next seven ingredients. Let simmer over medium low heat for at least 10 minutes (or you can let this simmer for an hour – won’t hurt it). Add pasta and zucchini and let simmer 10 more minutes or until zucchini is done to your liking. Adjust seasoning if needed.

Servings: 6-8 depending on bowl size

Tips: Serve this with Parmesan cheese sprinkled on top.

A crusty loaf of French or Italian bread and a salad makes this a hearty meal.

Portion into containers and freeze for up to two months.