You only need a few ingredients!
Mince up 1 cup each of celery, carrot and onion. In a large pot cook veggies in 2 tbsp of EVOO until tender.
Add 4 cups of vegetable broth and 1 15 oz. can of tomato puree; bring to boil. Add 2 cups of ditalini and cook to al dente; season with salt and pepper.
Serve sprinkled with grated parmesan cheese!