Step 1

In a deep pot, saute onion and garlic in olive oil over medium heat.

Step 2

Blend the cup of beans with one can water in electric blender until almost smooth.

Step 3

Add blended beans to pan then add the can of tomato sauce, celery, carrots, chicken broth, basil, bay leaf, parsley, oregano, salt and pepper.

Step 4

Add 1 cup water and bring to a boil. Simmer, covered for 20 minutes stirring occasionally.

Step 5

Add pasta and cook uncovered until pasta is al dente, according to pasta directions.

Step 6

Ladle soup into bowls and top with grated cheese (extra).