Tomato, White Bean and Pasta Soup

Total time: 30 minutes
    A quick and easy soup for a first course, with lots of summer flavor for a winter soup.

 Ingredients:

• 1 3/4 cups (15oz, 450gr) whole tomatoes
• 1 small onion
• 1 clove garlic
• 1 rib celery
• 2 tsp olive oil
• 2 cups (16oz, 480ml) chicken stock
• 8oz (240gr) white beans (cannellini)
• 1/3 cup small pasta - elbow, shells, etc
• 1 tsp dried oregano
• 1 tsp dried rosemary

 Instructions:

• Finely chop onion, garlic and celery. 
• Sauté onion, garlic, celery in medium saucepan in olive oil over medium heat until soft and transparent, 7 - 10 minutes. 
• Roughly chop tomatoes, reserving all juices.
•  Drain and rinse beans (refrigerate what is not used).
• Add tomatoes, all of their juices, chicken stock, beans, herbs and pasta to saucepan.
• Cover and simmer over low heat for about 20 minutes, stirring often so pasta doesn't stick. 
• Remove from heat and serve.