Sauté onion, celery and garlic in oil in large pot or Dutch oven.
Add water and bouillon cubes and bring to a boil to dissolve cubes.
Drain tomatoes and add liquid to pot.
Chop tomatoes and add with pasta shells.
Cook for 10 minutes, stirring frequently.
Add seasonings (and feel free to adjust seasonings to taste), vegetables and beans.
Simmer 15 minutes to heat through.
“We enjoyed this soup quite a bit! I did have to add a bit more liquid and might have preferred a little bit more tomato but otherwise nice! Oh I did add more salt, but I know MilleÃÂ® followed a lowsalt diet so that is only to be expected. MilleÃÂ®, you are indeed missed! ~Sue”
“Wow! I substituted the water and boullion with three cans of vegetable broth (married to a vegetarian) and the results were heaven. This is now a family favorite!”