2 tbsp olive oil
1 medium onion, chopped
2 carrots, sliced
1 celery stalks, diced
2 cloves garlic, minced
coarse salt and ground pepper
1 tablespoon tomato paste
2 cans (15 ounces each) beans, such as navy or cannelloni, drained and rinsed
4 cups chicken broth
3/4 cup or short, tubular pasta
1/4 cup chopped fresh parsley

Heat oil in a large soup pot, add onion, garlic, celery and carrots; cook until vegetables are soft, about 5 minutes. Season with salt and pepper.

Stir intomatopaste, beans, broth, and 4 cups water. Bring to a boil, reduce heat, and simmer, partially covered, until soup has thickened slightly, about 15 minutes.

With a potato masher, mash some of the beans (still in pot) to thicken soup. Add pasta; cook until al dente, about 10 minutes.

Sprinkle with parsley.

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