1 tbsp olive oil
8 oz sliced fresh mushrooms, coarsely chopped
1 cup thinly sliced carrots
2 minced garlic cloves
2 cups low-sodium V8 juice
4-1/2 cups water
1/2 cup uncooked ditalini pasta
1 (15 oz can) chickpeas, rinsed, drained
1 (15 oz can) red kidney beans, rinsed, drained
1 (2-1/4 oz) sliced black olives, drained
2 (14 oz cans each) fire roasted tomatoes
1 tsp. dried Italian seasoning
1 tsp. sugar
1/2 tsp. black pepper
1 cup frozen green peas
10 tbsp. grated Parmesan cheese

Heat oil in soup to over medium-high heat. Add mushrooms and carrots. Cook, stirring frequently until carrots are crisp tender. Add garlic, veggie juice, water and pasta to the pot. Raise heat to high. Cover pot. Bring to boil.

While soup is heating, lift the pot lid to stir from time to time. Rinse, drain chickpeas and red kidney beans, and olives. Set aside.

When soup boils, reduce heat to med-high. Uncover the pot, add tomatoes with their juices, chickpeas, kidney beans, olives, Italian seasoning, sugar and black pepper. Stir frequently to remain at a boil. Cook until pasta is just tender.

In the last 2 minutes of cooking, stir in frozen peas.

Serve with grated Parmesan cheese.

Submitted by: Sherry Monfils