Serves: 4
Total Calories: 215

* See note below.
2 carrots small, thinly sliced (about 1 cup)
2 ribs celery chopped (about 3/4 cup)
1/2 cup onion finely chopped
2 tablespoons water plus 1 1/2 cups
1 (14 1/2-ounce) can tomato peeled cut up and juice reserved
1/2 cup macaroni uncooked
3 teaspoons beef bouillon
1/4 teaspoon Italian seasoning dried crushed
dash black pepper
1 bay leaf (optional)
1 (8 1/2-ounce) can garbanzo beans
1 cup roast beef lean cooked, cut in 1/4 -inch pieces

* Cooking Time: 18 to 20 minutes Power: 100% (700 watts) 50% (350 watts) Standing Time: 5 minutes Place carrots, celery, onion and 2 tablespoons water in a 2 1/2-quart microwavable casserole. Cover with a glass lid or plastic wrap, turning one edge back. Microwave at 100% power (700 watts) for 8 to 9 minutes or until vegetables are almost tender.

Add 1 1/2 cups water, tomatoes with juice, macaroni, bouillon granules. Italian herbs, pepper and, if desired, bay leaf. Re-cover and vent. Microwave at 100 % for 4 minutes or until mixture comes to a boil. Stir, then re-cover and vent. Reduce power and microwave at 50% power (350 watts) for 4 minutes.

Stir in beans with liquid and meat. Re-cover and vent. Microwave at 50% power 2 to 3 minutes longer or until pasta is barely tender. Let stand, covered, for 5 minutes before serving to finish cooking pasta.

Nutritional Facts:

Serves: 4
Total Calories: 215
Calories from Fat: 28

More Recipes from the More From Your Microwave Cookbook:
Chicken And Rice Soup
Savory Tomato-Beef Soup