Note: Classic Italian recipe taken from Terry's collection. Great served with Italian Grilled Cheese Sandwiches. Top soup with shredded fresh parmesan cheese.
1/2 C chopped onion
1/2 C chopped celery
1 clove garlic, finely chopped
2 T oil
1 (16 oz) can tomatoes, undrained
2 C V-8 juice
1 C water
1 C diced carrots
3/4 tsp basil
1 bay leaf
1/4 tsp oregano
1/4 tsp salt
1/8 tsp pepper
1/2 C small shell macaroni
1 (16 oz) can navy beans, undrained
Saute onion, celery, and garlic in oil in large saucepan for 3 minutes or until onion softens.
Stir in tomatoes, breaking up with a spoon. Add V-8, water, carrots, basil, bay leaf, oregano, salt and pepper. Bring to boiling, cover, lower heat and simmer 25 minutes.
Add macaroni. Simmer, covered for 15 minutes. Stir in beans with liquid. Cook, covered, for 5 minutes or until vegetables and macaroni are tender. Discard bay leaf.
