1 sm. onion, diced
1 carrot, thinly sliced
1 stalk celery, thinly sliced
2 tbsp. olive oil
2 (13 3/4 oz.) cans beef broth
Dash of pepper
2 (14 1/2 oz.) cans Italian style stewed tomatoes
1 (16 oz.) can kidney beans, drained
1 zucchini, sliced
1/4 c. uncooked tiny pasta

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