2 Tbsp extra virgin olive oil
1 large onion, chopped
3 cloves garlic, minced
6 cups vegetable stock + extra if desired
1 can diced tomatoes + juice
2 cups cooked or canned beans (I used borlotti from the import section of my local grocery store)
1 heaping cup elbow macaroni or other small pasta
sea salt and freshly ground black pepper to taste
Put the oil in a large, soup pot over medium heat. When hot, reduce the heat to medium-low and add the onion. Cook, stirring, until it softens and starts to turn brown, about 15 minutes.
Add the garlic and dried herbs and cook, stirring, for a minute or two, then add the stock and the tomatoes and bring to a boil. Reduce heat and simmer gently, stirring every now and then, about 20 minutes.