INGREDIENTS
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1 sweet onion, diced 3 garlic cloves, minced 3 carrots, peeled and sliced 1 (28 ounce) can of diced tomatoes 2 (15 ounce) cans of cannellini beans, drained and rinsed 3 cups low-sodium vegetable stock 3 cups water 8 ounces of uncooked ditalini pasta