2 tbsp. salad oil
1 med. onion, thinly sliced
2 celery stalks, cut into 1/4 inch diagonal slices
1 clove garlic, minced
4 chicken or vegetarian bouillon cubes
8 c. water
1 (1 lb. 12 oz.) can tomatoes, undrained
4 carrots, pared & cut into 1/4 inch diagonal slices
2 c. sm. cauliflowerets
1 (10 oz.) pkg. frozen lima beans
1/2 tsp. dried marjoram leaves, crushed
1/2 tsp. dried thyme leaves, crushed
1/8 tsp. pepper
1 c. D'Italini or Tubettini macaroni (or elbow)
2 tbsp. parsley, chopped (optional)

In a 5-quart kettle or Dutch oven, over medium heat, heat oil. Add onion, celery, and garlic; saute 2 minutes or until onion is limp. Stir in bouillon cubes, water and tomatoes with their liquid, crushing tomatoes into small pieces. Over high heat, ad carrots, cauliflowerets, lima beans, marjoram, thyme and pepper. Return to boiling; reduce heat to low; simmer, uncovered 15 minutes. Add pasta to soup; cook, covered 15 minutes longer. Before serving, sprinkle with chopped parsley, if desired.

I like to double the amount of celery and onions and sometimes add a cup of broccoli, but this is personal taste. Makes 12 (1 cup) servings; 109 calories per serving.