Lentil Soup

3 Tbs. olive oil

1 onion chopped

2 celery stalks chopped

2 medium red potatoes diced

½ tsp. marjoram

2 Tbs. parsley (fresh preferred)

1¼ cup lentils rinsed

¼ cup tomato puree

5 - 6 cups chicken broth

½ bay leaf

salt & pepper to taste

¼ cup ditalini (precooked under done)

In a large pot sauté olive oil & onions; add celery & potatoes and stir; add rest of ingredients except pasta. Bring to a boil then simmer 45 min. Broth will thicken (can add extra cup of chicken broth). Add pasta and cook 10 min. more.