Homemade Spaghettios

Homemade Spaghettios taste so much fresher than the canned stuff.

1 tablespoon olive oil or other light-tasting oil
1 onion, coarsely chopped
1 carrot, peeled and chopped
1 small celery rib, coarsely chopped
½ teaspoon garlic powder
2 ½ cups low-sodium veggie broth (homemade preferred)
1 (28-ounce) can diced tomatoes, undrained
4 ounces (about 1 cup) ditalini pasta (or other small shape)

View the full recipe at Life Currents →