• 1 tablespoon  extra virgin olive oil
  • 3⁄4cup chopped onion
  • 3 cups  water
  • 2 cups diced zucchini
  • 1 cup diced carrot, peeled
  • 1 cup canned cannellini beansor 1 cup you may use other white beans
  • 3⁄4cup diced celery
  • 1 teaspoon  dried basil or 2 tablespoons finely chopped fresh basil
  • 1⁄4teaspoon  dried oregano
  • 1⁄4teaspoon  salt
  • 1⁄8teaspoon  fresh coarse ground black pepper
  • 28 fluid ounces  canned plum tomatoes, dice and include liquid
  • 2 garlic cloves, minced
  • 1⁄4cup uncooked ditalini or 1⁄4cup  elbow macaroni


  1. Heat oil in a large saucepan over medium-high heat.
  2. Add chopped onion and sauté for 4 minutes or until just lightly browned.
  3. Add water, zucchini, carrots, canellini beans, celery, basil, oregano salt, pepper, tomatoes and garlic.
  4. Bring to boil; reduce heat, cover and simmer on medium-low heat for 25 minutes, stirring occasionally.
  5. Add macaroni, cover and cook an additional 10 minutes.
  6. Adjust spices to suit your taste.
  7. Serve hot.
by: Photo by: By William (Uncle Bill) Anatooskin

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