1. Stove Top Instructions: In a large pot, heat the olive oil over medium heat. Sauté the onions, garlic, and carrots for about 5 minutes, until the onions are translucent and softened. 2. Add the beans, tomato sauce, bay leaf, basil, parsley, oregano, black pepper, red pepper flakes, vegetable broth, and water to the pot. Stir everything together. 3. Cover the pot and increase the heat to high. Bring the soup to a boil, stirring occasionally to prevent sticking (about 10 minutes). 4. Once boiling, remove the lid and reduce the heat to medium. 5. Add the dry pasta and stir to combine. Cook over medium heat for half the recommended cooking time on the pasta package. 6. Remove and discard the bay leaf before serving. 7. Instant Pot Instructions: Set the Instant Pot to Sauté and heat olive oil for 3 minutes until shimmering. Sauté onions, garlic, and carrots about 5 minutes until softened. 8. Drain and rinse beans while vegetables cook. 9. Scrape browned bits from bottom of pot. Add pasta, beans, seasonings, water, and broth to pot. Pour tomato sauce on top without stirring. 10. Seal Instant Pot and cook on High Pressure for 2 minutes. Quick release. 11. Discard bay leaf, stir soup, and serve. Optionally cook pasta separately to prevent overcooking. 12. Crockpot Instructions: Heat olive oil on stove for 3 minutes until shimmering. Sauté onions, garlic, and carrots 5 minutes until softened and transfer to crockpot base. 13. Drain and rinse beans. Add tomato sauce, spices, vegetable broth, water, and beans to crockpot (no pasta yet). 14. Cook on low 4 to 6 hours. In last hour add raw pasta and cook remaining hour or cook pasta separately and add at end. 15. Remove and discard bay leaf before serving. Add more broth if soup thickens too much.