INGREDIENTS
2 tsp
Basil, dried
2
Bay leaves
4
Carrots
4
stalks Celery
3 cloves
Garlic
1 can
Kidney beans, red
2
Onions, small
2 tsp
Thyme, dried
1 can
Tomatoes, fire roasted
2
Zucchinis
3 cups
Vegetable broth
1 8 ounce can
Tomato sauce
1 cup
Ditalini pasta
1/4 tsp
Black pepper
1/4 tsp
Salt
3 cups
Water