Another recipe from Paso’s Tobin James found on http://www.pasorobleswinerieseast.com :

Ingredients:

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.
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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.
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  Garnish with dollop of Pesto or fresh chopped parsley.