INGREDIENTS
3
Carrots
2
stalks Celery
3 cloves
Garlic
1 15 ounce can
Kidney beans, red
1
Onion
1 15 ounce can
Tomatoes
1 1/4 cups
Zucchini and/or yellow summer squash
3 cups
Vegetable broth
1 15 ounce can
Tomato sauce
1 cup
Ditalini pasta, whole wheat or gluten-free regular
1
dried italian seasoning spice blend [see note, dried
1
Salt and ground black pepper
1 15 ounce can
Cannellini (white kidney) beans, drained and rinsed well