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1. Put the carrot, celery, onion, potato, parsley, beans and 1 cup of beef broth in a covered casserole and cook, covered, in the microwave oven for 10 minutes, stirring a time or two.
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2. Put into a blender and puree or put through a food mill. Return to the casserole.
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3. Add the salt and pepper, the vermicelli and one cup of the beef broth. Cook, covered, in the microwave oven 7 minutes.
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4. Add the remaining beef broth and reheat, bringing the soup to a boil. Add the tomato and let stand 3 minutes before serving.
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