Great Northern Bean and Pasta Shell Soup

Waiting rooms and grocery checkout lines can be a great place to browse home and personal enrichment magazines for quick simple recipes.  I was taken by one in a magazine I can't even remember.  It suggested cooking the pasta in the soup broth itself - a technique I love now.  Not only does this save lots of time, but it also greatly reduces complexity and additional dirty pots.

I used this technique to make a simple bean and pasta soup with fresh thyme - still pushing out of the garden in early November here in the Mid-Atlantic! Seven simple ingredients - most always on hand - and you have a quick, wholesome meal in 30 minutes.
1 medium onion, finely diced
2 carrots, peeled and finely diced
2 cloves garlic, minced
1 Tbsp lemon thyme, chopped
1 quart turkey, chicken or veggie broth
1/4 lb small shell pasta, a generous 1 cup
1 can Great Northern Beans, just drained

In a medium soup pot, sauté the onion, and carrot in a bit of olive oil. Cook over medium heat for about 10 minutes to slightly caramelize the veggies. Add the thyme and garlic and cook another 2-3 minutes.

Add the broth, pasta and beans and bring to a boil. Stir and reduce to a simmer. Cook for about 30 minutes, stirring often, to produce a creamy soup.

Serves 2-4, depending on what else is served (like crusty bread, and a fresh salad).

Cook's Note:  You can surely use other beans like Cannelini or chick peas.  You also surely could substitute other pastas like Ditalini.  I'd stick to really small pastas that will cook up quickly and add creaminess.  The veggies, as well as the herbs can also be varied - read: use fresh oregano or rosemary. Have none?  Use dried herbs instead and stop worrying - it will be fantastic - and still quick and wholesome.