1 med. potato, diced
1 med. onion, chopped
2 stalks celery, chopped (no leaves)
4 tbsp. oil
1 sm. can tomato sauce
1/2-1 c. ditalini pasta
Dash of black pepper & oregano
1 sm. can chick peas
1 sm. can kidney beans
1 sm. can white cannelloni beans
1 sm. can peas & carrots

In large pot, saute onion, potato and celery in oil. Then add tomato sauce and spices along with 3 1/2 cans water. Put a lid on pot. When starts to boil, put on simmer. When celery and potato are 3/4 way cooked, add remaining ingredients. Leave on simmer and let cook 1/2 hour more.

Half hour before serving time, cook pasta in separate pot al dente. Drain saving some of macaroni stock. Add pasta to soup. Heat up for about 10 minutes. If evaporated add some macaroni stock to it. Sprinkle with Romano or Parmesan cheese.