Instructions: 1. In a 3qt or larger sprayed nonstick saucepan, crumble the ground beef; mix with onion, leek and garlic; season with pepper. Brown, stirring frequently, to crumble the beef and keep it from sticking. Deglaze the pan with the wine.

2. When the alcohol burns off, add the broth, water, olive oil and soy sauce for flavor, and leafy chopped celery. Bring to a boil. Add the pasta elbows and herbs (cilantro, parsley, tarragon, oregano, savory, dill and bay). Return to a boil; reduce the heat to maintain a gentle boil and cook the macaroni (about 10 minutes). Reduce heat and simmer for at least 5 minutes or keep warm until serving. Taste before serving - adjust seasonings if needed.

3. Remove bay leaves. Serve hot with saltines.

Inspired by Lamb Shank and Celery Soup, Pasta Cookbook, by The Australian Womens Weekly. Their soup was simpler - mostly lamb, wine and celery with oil, garlic, water, onion, and parsley garnish.

Description: "Clear dark broth with chunks of beef and lots of celery; herbal."
Yield: 6 cups

NOTES : The broth is important if we are to get the same results and taste the same thing: try KitchenBasics defatted beef stock. Dont prolong the boil of the macaroni: it will break down and cloud the broth. Savory is another herb to use in tomato sauce for pasta. It has a unique, almost grassy, aroma. We used a small amount of tarragon in this broth: wanted it to say HI! without shouting. Taste is rich. Leftover? Add beans and broth and get a whole different experience. contact www.home.earthlink.net/ kitpath 2001-11/21

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