3 cloves garlic (minced)
3 stalks celery (chopped)
2 carrots (chopped)
2 tsp. oregano
1 med. onion, chopped
1 lb. Italian sausage
2 (15 oz. ea.) cans tomato sauce (Hunts)
1 (15 oz.) can Navy beans
2 (15 oz. ea.) cans water (use empty can)
1 cup uncooked ditalini macaroni

Brown sausage, drain, reserving 1-2 tablespoons drippings. Sauté garlic, celery and onions in large pan. Add all the ingredients except the macaroni and simmer uncovered for approximately 1 hour. Cook macaroni according to package directions (until tender) and add to soup.

Serves 6.

Note: Tastes even better the next day!