Add the pureed bean mixture to the sautéed veggies, along with the remaining water and whole beans. Bring the contents of the pot to a boil, then lower the heat and simmer, partially covered, for about 20 minutes.
Add the pasta and bring the contents back to a boil. If needed, add an additional ½ cup of water. Reduce the heat and simmer, partially covered, for another 15 to 20 minutes or until the pasta is cooked. If desired add chopped spinach or kale the last 5 minutes of cooking.
Serve this hearty soup with crusty bread for a fantastic and filing family meal. Since part of the beans are pureed (skip if you want), use the food processor to dice the vegetables for easy meal prep. If the soup is too thick simply thin it by adding more water or broth and adjusting the spices accordingly.