Pasta Fagioli (Pasta and Beans)

Directions:
In a deep pot, saute onion and garlic in olive oil about medium heat.
Add the can of beans with one can water within electrical blender until nearly delicate.
Add mixed beans to pan then add the can of tomato sauce, celery, carrots, chicken broth, basil, bay leaf, parsley, oregano, salt and pepper.
Add 1 cup water and bring to a boil. Simmer included for 20 minutes stirring once in a while.
Add pasta and cook found out until pasta is al dente, in accordance to pasta instructions.
Ladle soup into bowls and top with grated cheese (a lot more).

Ingredients:
1 tbsp olive oil
1/2 onion
3 cloves garlic, chopped
1 medium celery stalk, chopped
1 medium carrot, finely chopped
1 15 oz can cannellini beans
15 oz can tomato sauce or crushed tomatoes
1 large bay leaf
1 tbsp basil
1 tbsp parsley
1 tsp oregano
2 (14 oz every) cans bodyweight no cost chicken broth (or vegetable broth for vegetarians)
2 cups water
Kosher salt and pepper to taste
6 oz dry Ditalini pasta or other tiny pasta (gf pasta for gluten-no cost)
Grated parmesan cheese for topping (optional