If not using can of stewed tomatoes, blanch the tomatoes in boiling water for two to three minutes and then immediately plunge them in cold water. The skin will get wrinkly. Remove the skin and roughly dice them. Keep aside.

In a large stock pot, add the olive oil over medium high heat. Add the minced garlic and finely chopped onion and celery. Sauté till the onion and celery are soft and fragrant.

Next, add the carrot and green bean slices and sauté them for a couple of minutes.

Now add the cooked kidney beans (rajma), stewed tomatoes (or the blanched and diced tomatoes), dried oregano, dried basil, salt and pepper and mix well.

Add the vegetable broth or water and bring it to a boil.

Add the uncooked pasta and reduce the heat to medium. Cook uncovered, stirring frequently, till the pasta is cooked. About 7 to 8 minutes.

Taste it and add more salt if required. If most of the liquid is absorbed in cooking the pasta, add more water or broth to make the soup to the desired consistency.

Add fresh herbs like coriander leaves or Italian basil for a fresh burst of flavors. Serve hot with a sprinkle of grated parmesan cheese.