Another recipe from Paso’s Tobin James found on http://www.pasorobleswinerieseast.com :
½ Cup Extra Virgin Olive Oil
2 Cups Diced Onion
2 Cups Diced Celery
2 Cups Diced Carrots
¼ Cup Minced Garlic
2 32oz Vegetable Broth
2 32oz Cans Diced Tomato in Sauce
1 Tablespoon Chopped Oregano
1 Tablespoon Chopped Basil
1 Can Cannellini Beans
1 Cup Small Pasta (shells, elbows) Cooked Al Dente
Pesto or Chopped Fresh Parsley Garnish
In a pot add Extra Virgin Olive Oil. Saute celery, onions and carrots. Add garlic after a few minutes.
When garlic begins to turn light brown, add vegetable broth, tomatoes, oregano and basil.
Bring to a boil and let simmer for 20 minutes. Add Cannellini beans and cook for 10 more minutes, then remove from heat. Add precooked pasta and serve. Garnish with dollop of Pesto or fresh chopped parsley.