– 1 32 ounce box vegetable broth or stock – 1 28 ounce can tomato sauce – 1 10.75 ounce can condensed tomato soup – 2 cups water – 2 celery stalks chopped – 2 large carrots peeled and chopped – 1 medium onion chopped – 1 medium zucchini chopped – 1 15.5 ounces can kidney beans, drained and rinsed – 1 15.5 ounces can cannellini beans, drained and rinsed – 1 14.5 ounces can cut green beans, drained – 3 garlic cloves minced – 1 Tablespoon Italian seasoning – 1 teaspoon garlic salt – 1/2 teaspoon pepper – 1 1/5 cups uncooked ditalini or other small pasta like shells or elbow – Parsley for topping optional
To ensure you don’t end up with overcooked and soggy pasta, cook the pasta separately on the stove. When you’re ready to serve, add desired amount of pasta to bowls, and pour soup on top.