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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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