1 stalk sliced celery
1/4 c. onions, chopped
1 sm. clove garlic, finely chopped
1 tbsp. oil
2 c. water
1 (8 oz.) can whole tomatoes
1 (10 oz.) can kidney beans, drained & rinsed
1 c. broccoli flowerets & tender stems
1 carrot, sliced
1 sm. bay leaf
1/2 tsp. oregano
Salt & pepper to taste
1/4 c. elbow macaroni
2 tbsp. parsley, chopped
2 tbsp. grated cheese

In saucepan, cook celery, onion and garlic in oil for 2 to 3 minutes or until soft. Add water, broccoli, carrot, bay leaf, oregano, salt and pepper and tomatoes, breaking up with spoon. Cover and simmer 25 minutes. Add beans, macaroni and parsley. Cook covered 15 minutes. Remove bay leaf. Sprinkle with cheese. Can use canned vegetables if broccoli is not available. Any canned vegetable may be used. A good substitute for elbow macaroni is Ditalini. Freezes fairly well. Better if made the day before. Only 4 mg. cholesterol. Serves 2.