INGREDIENTS
1
Bay leaf
2
Carrots
2
stalks Celery
1 cup
Corn, frozen
2 cloves
Garlic
1
Onion, small
1 1/2 tsp
Parsley, dried
1
Zucchini, small
3
cubes Vegetable bouillon
1/8 tsp
Red pepper sauce, hot
1 28 ounce can
Tomato sauce
1/2 cup
Ditalini pasta
1 tsp
Italian seasoning
1/4 tsp
Pepper
1 tsp
Salt
1 1/2 tsp
Sugar
5 cups
Water