1 Tsp olive oil

1 tbsp butter

1 yellow onion, diced

1 large carrot, chopped

2 celery ribs, chopped

1-2 cloves garlic, pressed

4 cups vegetable or chicken broth

2 (15 oz.)cans tomato sauce

1 (15 oz.) can garbonzo/chickpeas

1 (14.5 oz) can cannellini beans

1 (15 oz,) can petite diced tomatoes

1 tsp Italian Seasoning blend

1 tsp dried parsley

½ tsp dried basil

½ tsp oregano

1 cup ditalini pasta, uncooked

Salt and pepper to taste

In a large skillet heat olive oil and butter – sauté onion, carrots, celery until soft and translucent. Add garlic and seasonings – stir and set aside.

In a large crock pot – combine all ingredients – place on low and allow to cook 4-6 hours or until noodles are tender. Serve with Parmesan cheese and fresh parsley.

Enjoy!!