Ingredients

• 1 (28 ounce) can tomato sauce
• 5 cups water
• 3 cubes vegetable bouillon
• 1 bay leaf
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1 1/2 teaspoons dried parsley
• 1 1/2 teaspoons sugar
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon hot red pepper sauce
• 2 stalks celery, sliced
• 2 carrots, peeled and sliced
• 1 small zucchini, chopped
• 1 cup frozen corn
• 1/2 cup uncooked ditalini pasta