Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 medium | Onion, chopped |
| 1 clove | Garilc, chopped |
| 2 \N | Stalks celery, chopped |
| 2 tablespoons | Olive oil |
| 1 \N | 16oz. can tomatoes, drained |
| \N \N | And chopped |
| 1 quart | Warm water |
| ½ pounds | Ditalini macaroni |
| 1 \N | 41.5 oz. can of white |
| \N \N | Kidney beans |
| \N \N | 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@...>