1 sm. onion, diced
1 carrot, thinly sliced
1 stalk celery, thinly sliced
Oil
2 (13 oz.) cans beef broth
2 (14 oz.) cans Italian style steamed tomatoes
1 (16 oz.) can kidney beans, drained
Dash of pepper
1 zucchini, sliced
1/4 c. uncooked pastina or tiny pasta

In heavy 4-quart pot, cook onion, carrots and celery in oil until tender. Stir in broth, tomatoes, beans and pepper. Cover and simmer 20 minutes. Bring to boil, stir in zucchini and pasta. Cook and stirring occasionally, 10 minutes, or until pasta is tender.