Ingredients:

• 1 tablespoon olive oil
• 1 carrot, diced
• 1 stalk celery, diced
• 1 thin slice onion, diced
• ½ teaspoon chopped garlic
• 4 (8 ounce) cans tomato sauce
• 1 (14 ounce) can chicken broth
• 1 tablespoon dried parsley
• ½ tablespoon dried basil leaves
• freshly ground black pepper to taste
• 1 ½ cups ditalini pasta
• 1 (15 ounce) can cannellini beans, drained and rinsed

Cooking Instructions:

1. Heat olive oil in a saucepan over medium heat. Add carrot, celery, and onion; cook and stir until soft. Add garlic and sauté briefly. Stir in tomato sauce, chicken broth, parsley, basil, and pepper; simmer for 20 minutes.
2. Bring a large pot of lightly salted water to a boil. Add ditalini pasta and cook for 8 minutes or until al dente; drain.
3. Add beans and cooked pasta to soup; simmer until heated through, 1 or 2 minutes.