Bean and Legume Soups

1 tablespoon olive oil

1 each carrot, peeled and diced

1 each Celery stalk, diced

1 each Fresh medium onion, diced

1 teaspoon dried rosemary

1 teaspoon dried thyme

2 tablespoon Garlic, minced

1/4 teaspoon salt

1 pinch ground black pepper

2 15 oz Can cannellini bean, rinsed and drained

1 each can unsalted tomato sauce

1 qt vegetable stock, low sodium (or chicken broth)

2 cup Whole wheat pasta, dry, shells or ditalini shaped