1 Tbsp. olive oil
1 medium onion, diced
2 stalks celery, diced (optional)
1 medium carrot cut into 1/2 inch dice
1 can vegetable or chicken broth (1 3/4 c.)
2 1/4 c. water
2 large cloves garlic minced
1 c. small pasta shells
1 c. (8 oz.) can tomato sauce
1 can (15 or 16 oz.) white or pinto beans, drained and rinsed
1 Tbsp. chopped fresh sage or basil, or 1 tsp. dried

Heat oil in a heavy medium sauce pan over medium heat. Add onion, celery and carrot and sauté, stirring occasionally, 3 minutes. Add broth and water. Cover and bring to boil. Cook over medium heat 5 minutes. Add garlic and pasta and cook, uncovered, over medium-high heat, stirring occasionally, 5-8 minutes.