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1 tablespoon extra virgin olive oil
4 carrots, peeled and diced
2 celery ribs, washed and diced
8 cups low sodium beef broth
2 cups water
1 (14.5-oz) can fire-roasted diced tomatoes with garlic
4 tablespoons tomato paste
1/2 pound dry Ditalini pasta (or your favorite pasta)
2 Tbsp fresh chopped Italian parsley
2 Tbsp fresh chopped basil

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