Note: You can cook the pasta directly in the soup, but I don’t recommend doing this if you plan on having leftovers. The pasta can be soggy when reheated. For best results, I recommend cooking the pasta separately.

1. Heat oil in a large pot over medium heat for 30 seconds. Add onions, carrots, celery, salt, and pepper and cook, stirring occasionally, until vegetables are softened about 10-12 minutes.
2. While the vegetables cook, blend 1 can of beans and water in a blender or food processor until smooth, about 30 seconds. Set aside.
3. In the pot with the vegetables, add tomato paste, garlic, oregano, and pepper flakes and cook until fragrant, about 2 minutes.
4. Stir in broth, remaining can of beans, and pureed bean mixture. Bring to boil, reduce heat to medium-low, and simmer, stirring occasionally, for 15 minutes.
5. While the soup is simmering, bring a large pot of water to a boil. Add the pasta and cook according to package directions. Once the pasta is al dente, drain and add the pasta to the soup. (This is the method I recommend for the best texture.)
   • One pot method: To cook the pasta directly in the soup, increase heat of the soup to medium-high and bring to boil. Add pasta and cook, stirring occasionally, until pasta is al dente, about 10 minutes.
6. Remove from heat and divide into bowls. Top with Parmesan cheese and crushed red pepper flakes, if desired.