INGREDIENTS
1 can
Cannellini beans
2
Carrots
1
Celery, rib of
6 cloves
Garlic
1
Leek
1 cup
Peas, Fresh
8 oz
Sun dried tomatoes
6 cups
Vegetable broth
2 tsp
Lemon juice, Fresh
8 oz
Ditalini pasta or other small pasta
1
Salt and pepper
2 tbsp
Olive oil