Pasta and Bean Soup

3 tablespoons of olive oil
1 medium onion, chopped
2 small carrots, chopped
2 stalks of celery, chopped
4 cloves of garlic, finely chopped
2 (28-ounce) cans of whole tomatoes, liquids reserved
4 cups of vegetable broth
4 cups of cooked cannellini beans, drained and rinsed
1/4 teaspoon dried thyme leaves
1/4 teaspoon of crushed red pepper flakes, or to taste
1 bay leaf
Salt and freshly ground black pepper to taste
1 cup of your favorite small pasta
1/4 cup of chopped fresh basil
1/4 cup of chopped fresh parsley

In a medium stockpot or Dutch oven, heat the oil over medium heat. Add the onion, the carrot, the celery, and the garlic, stirring often, until softened, perhaps 5 minutes.

Add the tomatoes and their liquid, the broth, the beans, the thyme, the red pepper flakes, the bay leaf, the salt, and the pepper. Bring everything to the boil over high heat. Reduce the heat and simmer, uncovered, for 15 minutes, stirring occasionally and breaking up the tomatoes with a wooden spoon.

Add the pasta and return to the boil. Reduce the heat and simmer briskly until the pasta is al dente, stirring occasionally from the bottom to prevent sticking.

Reduce the heat to low and add the basil and the parsley, stirring just until the greens are wilted.

Serve hot.