2 tbsp. olive oil
1 med. onion, diced
1 med. carrot, diced
1 med. potato, diced
2 (14 oz.) canned chicken broth
1 c. water
1/2 tsp. marjoram
1/8 tsp. pepper
1 (16 oz.) white kidney beans, undrained
2/3 c. Ditalini macaroni
1/2 head lettuce, thinly sliced

In 4 quart saucepan over medium heat, cook in hot oil, onion, carrot, potato until browned, about 5 minutes, stir frequently. Add chicken broth, water, marjoram, pepper, bring to boil, simmer for 10 minutes, until vegetables are tender. Stir in white beans and lettuce, bring to boil and simmer 20 minutes. Cook Ditalini separately. Serve macaroni as a side dish.