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| 2 Esslöffel | salad oil |
| 1 mittel | Onion Thinly Sliced |
| 2 | Celery satalk, cut in 1/4-inch diagonal slices |
| 1 | cloves garlic minced |
| 4 | Bouillon cubes (chicken or vegetarian) |
| 8 Tasse | water |
| 1 Dose | Tomatoes, undrained (1 Lb, 12 oz) |
| 4 | Carrots, pared, cut in 1/4-inch diagonal slices |
| 2 Tasse | Small cauliflower flowerets |
| 1 Packung | Frozen lima beans (10 oz) |
| 1/2 Teelöffel | Dried marjoram leaves, crushed |
| 1/2 Teelöffel | Dried thyme leaves, crushed |
| 1/8 Teelöffel | pepper |
| 1 Tasse | Ditalini or tubettini macaroni |
| 2 Esslöffel | Fresh parsley, chopped (optional) |
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Heat oil over medium heat in 5-quart Dutch oven or kettle. Add onion, celery, and garlic; saute for 2 minutes until onion is limp. Stir in bouillon cubes, water and tomatoes with their liquid, crushing tomatoes into small pieces. Bring to a boil over high heat; add remaining vegetables, marjoram, thyme, and pepper. Return to boiling, then reduce heat to low; simmer, uncovered, for 15 minutes. Add macaroni to soup; cook, covered, for 15 minutes longer. Serve in warmed bowls. Sprinkle with chopped parsley.
[McCall's Cooking School No 12] Posted by Fred Peters.
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