This recipe is courtesy of Martha Stewart Everyday Food and as it states in the description, this is more of a stew than a soup. I adapted it to my taste and for the ingredients I had on hand. I would recommend using a higher quality pasta, it just tastes better.
Here is the recipe:
1 tablespoon extra-virgin olive oil
3 celery stalks, diced medium
2 carrots, diced medium
1 small yellow onion, diced medium
2 garlic cloves, minced
Kosher salt and ground pepper
1 tsp. dried oregano
1 can (28 ounces) diced tomatoes
2 1/2 cups low-sodium chicken broth
1 cup small pasta, such as Mezzi Tubetti
1 can (15.5 ounces) cannellini beans, rinsed and drained
1/4 cup Parmesan cheese
4 strips bacon, fried and crumbled
In a medium heavy pot, heat oil over medium. Add celery, carrots, onion, and garlic; season with salt and pepper. Cook, stirring occasionally, until vegetables are soft, 9 minutes. Add oregano, tomatoes, and broth. Increase heat to high and simmer rapidly until liquid thickens slightly, 5 minutes. Add pasta and cook, partially covered, until tender, 10 to 15 minutes. Add beans and cook until warmed through, about 3 minutes. To serve, sprinkle with parmesan cheese and bacon.