Hearty Italian Pasta and Bean Soup

Heat olive oil in a large pot over medium heat. Add chopped onion, minced garlic, chopped celery, and finely chopped carrots. Sauté until vegetables are softened, about 5 minutes.

In a blender, purée half of the drained and rinsed cannellini beans with 1 cup of water until almost smooth. Add the puréed beans to the pot.

Stir in the can of crushed tomatoes, bay leaf, chopped fresh basil, chopped fresh parsley, dried oregano, low-sodium vegetable broth, and the remaining 1 cup of water. Season with salt and pepper to taste. Bring to a boil, then reduce heat and simmer, covered, for 20 minutes, stirring occasionally.

Add the dry Ditalini pasta to the pot and cook uncovered until pasta is al dente, according to pasta package directions.

Before serving, stir in the remaining whole cannellini beans and cook for an additional 2-3 minutes, until heated through.

Ladle soup into bowls and optionally top with grated Parmesan cheese.