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

In saucepan, cook celery, onion and garlic in oil for 2 to 3 minutes until soft. Add water, broccoli, carrot, bay leaf, oregano, salt, pepper and tomatoes, breaking up with spoon. Cover and simmer 25 minutes.

Add beans, macaroni and parsley. Cover and cook 15 minutes. Remove bay leaf, sprinkle with cheese.