Yield: 4 Servings
|1 medium||Onion, chopped|
|1 clove||Garilc, chopped|
|2||Stalks celery, chopped|
|2 tablespoons||Olive oil|
|1||16oz. can tomatoes, drained|
|1 quart||Warm water|
|½ pounds||Ditalini macaroni|
|1||41.5 oz. can of white|
|Salt & pepper to taste|
Saute onions, garlic and celery in olive oil until soft and transparent.
Add tomatoes, salt and water. Bring to a boil and cook approximately 30 - 45 minutes. Add the beans with their liquids. Cover and cook for another 5 minutes. In another pot cook the Ditalini macaroni according to directions.
Drain and cool pasta under running water. Add pasta to each dish of soup as you serve it.
Posted to MC-Recipe Digest V1 #236 Date: Tue, 08 Oct 1996 22:05:31 -0400 From: Bill <gfx4tv@...>