Add a little oil to a large stock pot and then toss in your onion, celery, and carrots. Saute over medium heat until tender….if you don’t want them crunchy in your soup I recommend cooking them for 8-10 minutes, stirring occasionally to keep them from burning.

Add your minced garlic and saute for a minute or two, then add your tomato sauce, vegetable broth, water, diced tomatoes, basil, oregano, salt, pepper, red kidney beans and black beans. Stir to thoroughly combine and then reduce heat to low and cover. Allow to simmer for about 20 minutes.

While the soup is cooking, prepare your pasta according to package directions and set aside. Add the cooked noodles to soup just before serving.

Top with grated parmesan and serve with fresh bread.