INGREDIENTS
28 oz
tomato sauce
5 cups
water
3 cubes
vegetable bouillon
1
bay leaf
1 small
onion
2 cloves
garlic
1 tsp
seasoning
1 1/2 tsp
parsley
1 1/2 tsp
sugar
1 tsp
salt
1/4 tsp
pepper
1/8 tsp
pepper sauce
2 stalks
celery
2
carrots
1 small
zucchini
1 cup
corn
1/2 cup
ditalini pasta