Ditalini And Bean Soup

• 2 Tbsp. olive oil
• 1 clove garlic, minced
• 6 c. water
• 3 instant beef bouillons
• 2 or 3 medium carrots, sliced
• 1 tsp. basil
• 1 Tbsp. parsley
• 2 cans cannellini (white kidney beans)
• 1/2 c. chopped onion
• 3 1/2 c. tomatoes or 1 (29 oz.) can crushed tomatoes
• 2 or 3 stalks celery, sliced
• 1/4 Tbsp. pepper
• 1 3/4 c. ditalini pasta (uncooked)

1. Heat oil; saute onion and garlic in olive oil.
2. Stir in tomatoes, water, bouillon, carrots, celery, basil, parsley and pepper.
3. Cook for about 1 hour, until carrots are soft.
4. Add cannellini; bring to a boil.
5. Add pasta; cook for 10 to 15 minutes, until pasta is tender.
6. Serve with Italian bread or bread sticks.

olive oil, clove garlic, water, bouillons, carrots, basil, parsley, cannellini, onion, tomatoes, stalks celery, pepper, pasta

Taken from www.cookbooks.com/Recipe-Details.aspx?id=595635 (may not work)