• 8 oz. ditalini pasta
• 1 Tablespoons coconut oil
• 1 cup white onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 can (15 oz.) diced tomatoes or fresh tomatoes to measure that amount (diced)
• 1 can (8 oz.) tomato sauce
• 2 carrots, chopped
• 1 celery stalk, chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 can (15 oz.) cannellini beans
• 1 can (15 oz.) kidney beans
• 1 teaspoon sea salt
• 1/4 teaspoon black ground pepper

Instructions

1. In a large pot heat the oil over medium high heat.
2. Saute the onions for about 5 minutes or until translucent in color.
3. Add the garlic and cook for just a minute or two.
4. Add the broth, tomato sauce, tomatoes, carrots, celery, oregano and basil.
5. Bring to a boil and add the pasta and both beans.
6. Reduce heat to medium high and cook the soup for 6 to 8 minutes. You are looking for al dente pasta.
7. Add the salt and pepper, stir and then taste.
8. Serve hot with crusty bread or bread sticks.