1cup canned tomato sauce or canned crushed tomatoes
4cups chicken stock
Heat a deep pot over medium high heat and add oil. Add herb stems, bay leaf, chopped vegetables, and garlic. Season vegetables with salt and pepper.
Add beans, tomato sauce, water, and stock to pot and raise heat to high. Bring soup to a rapid boil and add pasta. Reduce heat to medium and cook soup, stirring occasionally, 6 to 8 minutes or until pasta is cooked.
As Rosemary and thyme leaves will separate from stems as soup cooks, remove herb stems and bay leaf from soup. Let soup rest for a couple of minutes before serving.