2T canola oil
3 carrots, diced
2 stalks of celery, dices
1 sweet potato, peeled and diced
4 cups vegetable stock
1/2 C small pasta, uncooked
2 cups cooked beans (I used Rancho Gordo Zarco beans I had just cooked in water only the day before)
1/2 t rubbed sage
1 T dried thyme
1 t garlic salt
1 t celery salt
1/2 t ground pepper
pinch red pepper flakes
3T dried onion
In a heavy soup pot, saute carrots, celery, and sweet potato for a few minutes in the canola oil. Add the remaining ingredients and bring to a boil. Reduce heat and simmer for 20 minutes or until all ingredients are soft.
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