Pasta and Bean Soup

2 teaspoons vegetable oil
2 teaspoons garlic, crushed
1/2 cup onions, chopped
1/3 cup carrots, chopped
1/2 cup celery, chopped
2 cups canned crushed tomatoes
3-1/2 cups beef or chicken stock
1 teaspoon dried oregano
3 cups canned red kidney beans, drained
1/2 cup macaroni or small shell pasta
3 tablespoons grated parmesan cheese


In large nonstick saucepan sprayed with vegetable spray, heat oil, sauté garlic, onions, carrots and celery for 5 minutes. Add tomatoes, stock, basil, oregano and 2 cups of beans. Mash remaining 1 cup of beans and add to soup. Simmer for 15 minutes, stirring occasionally. Add pasta and simmer for 5 to 8 minutes or just until pasta is done. Add cheese.