Instructions: In large saucepan, heat oil briefly, add onion, hot pepper or jalapeno, celery and carrots. Saute vegetables until onion softens. Add tomatoes, along with their juices. Bring ingredients to a boil, reduce heat and simmer 10 minutes. Add beans, broth, beef, marjoram and pepper. Bring soup to a boil and add pasta. Cook 8 to 15 minutes, or until the pasta is done. Remove soup from heat and stir in parsley, lemon juice and hot pepper sauce. Serve sprinkled with grated cheese.

Note: Its likely you wont find the (19-ounce) can specified in this recipe. You can either skimp on the beans, using a 14 1/(2-ounce) can, or go to the trouble of dishing some out of a second can. I like the beans so much, I think its worth opening that second can.

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