A very tasty and nutritious Italian style soup.
1/2 onion, diced (1/2 cup)
1 clove garlic, minced
1 stalk celery, petite diced
1 small carrot, petite diced
1 14.5-oz can petite diced tomatoes
1 8-oz can tomato sauce, salt free
6 oz V8 juice
2 cups water
1 TBL rice vinegar
1/2 cup dried red beans
1/2 cup dried cannenelli (or great northern) white beans
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp dried thyme
1/4 tsp ground black pepper
pinch white pepper
2/3 cup ditalini pasta
Sort beans and take out shriveled ones, broken ones, and any debris.
Soak them overnight in cold water that covers them by two inches.
Saute celery, carrot, and onion for 5 minutes. Add garlic and saute for 30 seconds. Add them to bean pot.
Add all other ingredients to bean pot except pasta. Bring to boil then simmer for 1 1/2 hours, covered.
Cook pasta 9 minutes or until al dente. Drain and add to bean pot. Simmer a few minutes then serve with a bit of shredded Parmesan cheese on it.