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Ingredients
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 3 cups low sodium vegetable stock
  • 2 cups water
  • 15 ounces canned tomato sauce
  • 15 ounces canned crushed tomatoes, with juice
  • 2 tablespoons tomato paste
  • 1 whole bay leaf
  • 2 teaspoons Italian Seasoning
  • ½ teaspoon ground black pepper
  • 1 cup frozen diced carrots
  • 30 ounces canned cannellini beans, drained and rinsed (white kidney beans will work too)
  • 1 cup ditalini pasta
  • ¼ cup parsley, chopped
  • ½ cup parmesan cheese, grated
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