1 (6 oz.) can tomato paste
1/2 c. onion, chopped
1/2 c. celery, chopped
1 clove garlic, finely chopped
2 tbsp. vegetable oil
1 (16 oz.) can whole tomatoes,
undrained
2 c. water
1 c. green cabbage, shredded
2 med. carrots, pared & sliced
3/4 tsp. basil
1 bay leaf
1/4 tsp. oregano/salt
1/8 tsp. pepper
1/2 c. ditalini
1 (16 oz.) can cannelini beans,
undrained
Saute onion, celery and garlic in oil in large saucepan for 3 minutes or until onion softens. Stir in tomatoes. Break up chunks with spoon. Add water, paste, cabbage, carrot, basil, bay leaf, oregano, salt and pepper. Bring to a boil. Cover. Lower heat and simmer for 25 minutes. Add macaroni. Simmer, covered, for 20 minutes. Stir in beans with liquid. Cook, covered, for 10 minutes or until vegetables and macaroni are tender. Discard bay leaf. Soup is thick.