1 pound ground beef

1 medium onion, chopped

1/2 large green pepper, chopped

4 garlic cloves, minced

8 cups beef broth

2 cans (14 1/2 ounces) Italian steed tomatoes

1 package (9 ounces) frozen cut green beans

1 can (8 ounces) tomato sauce

1 cup ditalini or other small pasta

1 tablespoon Worcestershire Sauce

2 teaspoons dried oregano

1 teaspoon dried basil

1/ teaspoon pepper

In a Dutch oven, cook the beef, onion, and green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables and pasta are tender.