In a large soup pot, heat the olive oil on medium high heat.
Add the onion,carrots, celery and a pinch of salt and sauté for about 3-4 minutes until slightly softened and onion becomes translucent.
Add in the garlic, oregano, crushed red pepper and sauté until fragrant about 30 seconds.
Stir in the crushed tomatoes, water, broth, parsley and bay leaves and bring to a soft boil.
While soup is coming to boil, blend HALF of the beans in a food processor with about a half cup of the soup broth.
Carefully, transfer the pureed bean mixture into the soup and stir until completely combined. This may take a minute or two.
Add the remaining whole beans and reduce heat to a simmer.
Cook for about 15 minutes then add in the pasta.
Cook pasta in the soup until pasta is al dente.
Carefully remove pot from heat and remove the bay leaves.
Ajust seasonings and serve with garlic bread or favorite rustic style bread (if desired).