Instructions

Add bean to food processor and process using on/off pulse until beans are well
mashed. Scrape down sides as necessary. Reserve. Heat oil in a Dutch oven.
Add carrots, onions, celery and garlic and sauté for 5 minutes on medium heat.
Add remaining ingredients except pasta and bring to a boil. Reduce heat to a
simmer and cook stirring occasionally for 20 minutes. Keep warm. Add pasta to
finished soup and serve immediately.