In large soup pot,  add 2T. olive oil;saute:

1 chopped onion
1T garlic
1/2 tsp. salt

Add and cook until carrots are soft:

3 stalks celery, diced
1/2 lb. carrots, diced
water to cover vegetables


1 small diced zucchini
1 diced green pepper
2-3 T. paprika
1 can crushed tomatoes
small can chickpeas
small can kidney beans

Fill pot to three quarters full with water, bring to a boil and add 1 cup dry elbow macaroni.
Season with 1 tsp. oregano, 1 tsp. basil, 1 tsp. pepper.