1 tablespoon olive oil
1 onion, diced
1 carrot, chopped
2 stalks celery, sliced
3 cloves garlic, minced
2 cups low sodium chicken broth
2 cups water?1 can (14 1/2 ounces) diced tomatoes, not drained
1 tablespoon fresh basil, chopped
1/4 teaspoon oregano?salt and pepper to taste
1 15 oz. can cannellini beans, drained and rinsed
1 cup gluten free pasta
Heat the oil in a heavy saucepan over medium heat. Add the onion, carrot and celery, and sauté until tender, about 5-7 minutes. Add the garlic, broth, water, tomatoes, basil, oregano, salt, pepper, and beans.
Bring to a boil, reduce heat and simmer for 10 minutes.
Add the pasta and cook 10-15 minutes, stirring occasionally until the pasta is cooked.