2 Tbl olive oil
1 onion, diced
2 carrots, peeled and diced
3/4 teaspoon salt
1/4 teaspoon pepper
4 cloves garlic
1 tablespoon tomato paste
1 tablespoon Italian seasoning
2 (15 oz) cans kidney beans, drained and rinsed
1 1/2 cups marinara sauce
2 cups water
4 cups vegetable broth
1 cup dry ditalini pasta
2 tbl sliced fresh basil
Heat olive oil in a Dutch oven over medium high heat. Add onion, carrot, garlic, Italian seasoning, salt, and pepper and cook, stirring often, until softened, 7 to 10 minutes. Add the tomato paste to the softened vegetables and cook 1 minute. Add the beans, marinara sauce, water, vegetable broth, and pasta. Bring to a boil and cook, stirring occasionally, until pasta is cooked through, 12 minutes. Stir in the basil and serve.
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