INGREDIENTS
2 cans
each) chopped tomatoes
1
Bay leaf
1 can
Canellini beans
2
Carrots
2
large stalks Celery
4 cloves
Garlic
1
Onion
1 tsp
Thyme, dried
2 1/2 cups
Vegetable stock
1/2 cup
Ditalini or mini conchiglie pasta
1 tsp
Black pepper
1 tsp
Sea salt
1 tbsp
Olive oil
2/3 cup
White wine, dry