Chop onion, celery, and carrot and set aside.
Mince garlic and set aside.
Add 1 ½ Cups of the beans plus 1 cup water to a food processor and puree until smooth, set aside.
Heat a large pot over medium heat and add oil.
Add chopped onion, celery, and carrot and sauté for about 10 minutes, until vegetables are soft.
Add garlic and sauté for 1 minute.
Add bean puree, the remainder of the beans, crushed tomatoes, chicken broth, water, bay leaves, basil, parsley, oregano, salt, and pepper. Stir well.
Bring to a boil, cover, reduce heat to low and let simmer for 20 minutes.
Add pasta, bring back to a boil and cook for 15 minutes, until most of the liquid has been absorbed and pasta is cooked.