1 medium onion, chopped
1 small carrot, diced
1 small stalk celery, diced
2-3 cloves garlic, diced
salt and pepper, to taste
2 vegetable bouillon cubes + 4 cups water
oregano, to taste
basil, to taste
2 splashes hot sauce, optional
1 (14 ounce) can whole tomatoes, quarter the tomatoes, with juice
1/2 cup salad macaroni
1 (14 ounce) can cannellini beans, drained and rinsed
1. In a pot, saute the garlic, onion, carrot, celery in olive oil with salt and pepper on medium heat.
2. After about 4 minutes, add the water and bouillon cubes. Also add oregano, basil, and hot sauce.
3. Add the tomatoes and half the juice from the can. Add the macaroni to cook in the broth.
4. When macaroni is halfway cooked, add the beans. Continue to cook at an almost boiling temperature until the macaroni is al dente.
Serve hot, maybe with some vegan Parmesan cheese on top and Italian bread on the side.
Source of recipe: The best Italian bakery/cafe/expresso bar in town makes an unbeatable version of this, and I just tried to imitate it with veganized modifications.