INGREDIENTS
2 tbsp
olive oil
2
medium carrots (diced)
1
medium Vidalia onion (diced)
1 cup
diced celery
3
large garlic cloves (minced)
1 14.5 ounce can
of tomatoes (I prefer fire roasted)
4 oz
tomato sauce
1
15- oz can of cannelloni beans
4 cups
vegetable broth
1 tsp
fresh thyme
1 tsp
fresh rosemary (minced)
2 tsp
fresh basil (minced)
salt (fresh cracked pepper)
1 1/2 cups
uncooked ditalini pasta (cooked separately)
Grated Parmesan cheese for topping