Mince 6 cloves garlic and 1 onion.
Cut 4-5 large carrots into slices. Try to make sure the carrots are a uniform size to ensure even cooking.
Wash and trim 3 cups of fresh green beans. Cut the beans in half.
Heat 1 Tbsp. or so of olive oil in a cast iron Dutch oven or heavy-bottomed soup pan.
Add the garlic and onions and saute for 4-5 minutes, stirring often.
Add the carrots along with a generous pinch of salt and pepper. Saute for 4-5 minutes, stirring often. Add a splash of vegetable broth to the pan if carrots begin to stick.
Add the green beans to the pan and saute for 4-5 minutes, stirring often. Add more vegetable broth if necessary.
Add 3 ½-4 cups of vegetable broth. Cover the pan and bring to a boil. Reduce to a simmer/low boil and cook with the cover on for 20 minutes or so or until the carrots and green beans are soft but not mushy.
Add 1 16 oz. can of cannellini beans, 1 15 oz. can of tomato sauce, 1 tsp. sugar, 1 heaping tsp. of Italian seasoning, and a pinch of salt and pepper. Stir to combine and reduce heat to low.