Brown ground beef in a Dutch oven over medium-high heat until no pink remains throughout.
Toss in the diced onion and minced garlic, and cook until they smell amazing.
Pour in the diced tomatoes and beef broth, then stir everything together really well.
Add the carrots, celery, green beans, Italian seasoning, salt, pepper, bay leaf, and Worcestershire sauce.
Bring the whole thing to a boil, then turn down the heat and simmer for twenty minutes.
Add the macaroni and keep simmering until the pasta is nice and tender, about ten minutes.
Take out the bay leaf, taste it, and add more salt if you want before serving hot.
