INGREDIENTS
1 tbsp
olive oil
1
carrot, diced
1
stalk celery, diced
1
thin slice onion, diced
1/2 tsp
chopped garlic
4 8 ounce cans
tomato sauce
1 14 ounce can
chicken broth
freshly ground black pepper
1 tbsp
dried parsley
1/2 tbsp
dried basil leaves
1 15 ounce can
cannellini beans, drained and rinsed
1 1/2 cups
ditalini pasta