INGREDIENTS
1 tbsp
olive oil or other light-tasting oil
1
onion (coarsely chopped)
1
carrot (peeled and chopped)
1
small celery rib (coarsely chopped)
1/2 tsp
garlic powder
2 1/2 cups
low-sodium veggie broth (homemade preferred)
1 28 ounce can
diced tomatoes, undrained
4 oz
about 1 cup ditalini pasta (or other small shape)