1 teaspoon olive oil
2 medium onions, chopped
2 cloves garlic, crushed
10 cups water
5 vegetable or beef stock cubes
1 15-ounce can cannelloni beans, rinsed and drained
3 carrots, diced
2 sticks celery, chopped
4 tomatoes, diced
1/3 cup small macaroni pasta
fresh ground pepper
Grated Parmesan cheese, to serve

1. Heat oil in large heavy based saucepan. Add the onions and garlic and cook for about 5 minutes or until soft. Add the water, stock cubes and drained beans. Bring to a boil.
2. Add the carrots, celery, zucchini, and tomatoes to the stock. Reduce heat and simmer, covered, for 1 hour.
3. Add the macaroni and stir. Continue to simmer uncovered for 10-15 minutes or until the macaroni is tender.
4. Stir in parsley and add pepper to taste. Serve with Parmesan cheese is desired.

Serves 6
Nutritional Facts: Calories 120 Carbs 18 Fat 2 Fiber 7