Easy & Hearty Vegan Tomato Soup Chock Full O Veggies

• 18 ounces tomato paste (I use 3 6-oz cans)
• 3 cups vegetable broth
• 2 tablespoons olive oil
• 3 tablespoons onion powder
• 2 teaspoons minced garlic (you can sub 1 tbsp garlic powder)
• 1 teaspoon dried basil
• 14 teaspoon ground black pepper
• 1 (14 1/2 ounce) candiced new potatoes
• 1 (8 ounce) can corn
• 1 (15 1/2 ounce) can black beans
• 14 cup celery, finely chopped (including leaves)
• 34 cup ditalini, cooked al dente

1. Rinse and drain all the canned food and put in a large bowl for now.
2. Finely chop the celery and put it in the bowl too.
3. Cook the ditalini al dente and put it aside for now, still in the water so it doesn't dry out.
4. Put the vegetable broth, oil, and tomato paste into a large saucepan, mix together on high heat.
5. When this completely melds, lower the heat and add the minced garlic, onion powder, black pepper, and basil.
6. Stir.
7. Add the whole bowl of veggies and blend in well.
8. Drain the ditalini and add to the mix.
9. Let simmer for 10-15 minutes or until thick and bubbly.

tomato, vegetable broth, olive oil, onion powder, garlic, basil, ground black pepper, potatoes, corn, black beans, celery, ditalini

Taken from www.food.com/recipe/easy-hearty-vegan-tomato-soup-chock-full-o-veggies-388985 (may not work)