olive garden pasta fagioli made VEGAN

1 serving Barilla - Ditalini Pasta (2 oz. serving)
1 cup, chopped Carrots, raw
3 stalk, medium (7-1/2" - 8" lon Celery, raw
1.6 cup Tomatoes, diced, organic - Hunt's (14.5 oz can), 3.5 servings (by WIKKYG)
3.4 cup Tomato Sauce, 28 oz can (by CHIHUAHUAFARMER)
1.25 cup, chopped Onions, raw
3 serving Garlic - minced (1 tsp) (by ELLERCADE)
3 serving Beans, Kidney beans dark red 3 serv can
14 oz can great northern beans
2 tsp sugar
1 tbsp Crisco Pure Vegetable Oil
1 tsp Oregano, ground
.5 tbsp Basil
1 tsp Thyme, ground
.33 tbsp Marjoram, dried
4 tsp better than bolluion vegetable broth base & 4 cups water to dissolve

cook pasta separate, set aside.

in oil saute carrot, celery, onion. about 5 minutes
add 1 tbs of minced garlic and saute another 1 minute
add in vegetable broth (4 cups)
and 1/2 cup water
all the seasoning & sugar
the tomato sauce and tomatoes
BRING TO A BOIL then turn down to medium-low and simmer about 15-20 minutes with a lid.
add the beans.
cook for 5 more minutes.

serve adding the pasta to the bowl and then the soup on top.
I suggest storing left overs with the pasta separate so it doesnt get soggy

Serving Size: makes 6 2 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user VEGANNIGHT0WL.