Ditalini And Bean Soup - cooking recipe

Ingredients

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)

Preparation

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