INGREDIENTS
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2 small onions, diced
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3 cloves garlic, minced
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4 stalks celery, cleaned and chopped
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4 carrots, peeled and chopped
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1 can red kidney beans, rinsed and drained
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1 can fire roasted diced tomatoes (with liquid)
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3 cups vegetable broth
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3 cups water
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1 8-ounce can tomato sauce
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2 tsp dried thyme
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2 tsp dried basil
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2 bay leaves
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1/4 tsp salt
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1/4 tsp black pepper
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2-3 zucchinis, cut into fourths lengthwise and chopped
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1 cup ditalini pasta