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2 tbsp. vegetable oil
1/2 c. chopped onion (about 1/2 medium)
1/2 c. chopped celery (about 1 rib)
1 garlic clove, minced
1 (16 oz.) can whole tomatoes, crushed
2 c. water
1 c. shredded cabbage (about 1/8 sm. head)
1 c. sliced carrots (about 2 med.)
3/4 tsp. basil, crushed
1 bay leaf
1/4 tsp. salt
1/4 tsp. oregano
1/8 tsp. pepper
1/2 c. ditalini or elbow macaroni
1 (16 oz.) can cannelini beans
In large saucepan heat the oil. Add the onion, celery and garlic and cook about 3 minutes, until soft. Add tomatoes, water, cabbage, carrots, basil, bay leaf, salt, oregano, and pepper; bring to a boil. Reduce heat to low; simmer, covered, about 25 minutes. Add ditalini, simmer, covered, about 15 minutes longer. Stir in beans; cook 5 minutes longer, until vegetables are tender. Remove and discard bay leaf. Makes 4 servings.
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