Bow Tie Soup Dutch Oven Recipe

1 onion
4 carrots
2 stalks of celery
3 Tbsp olive oil
6 cups water, separated
2 15-ounce cans Cannellini Beans, or other white bean
1 15-ounce can petite diced tomatoes
1/2 tsp garlic powder
1/2 tsp oregano
1/2 tsp salt
1/4 tsp pepper
2 cups farfalle (bow tie shaped), or other small fancy pasta
2 scallions or chives

Dice onion, carrot, and celery to make about 1 1/4 cups of each.
Heat 3 tablespoons of olive oil in dutch oven over coals at about 375 degrees for Frying.
Add onion, carrot, and celery.
Saute for about 10 minutes.
Stir in 5 cups of water, beans, tomatoes, and spices.
Bring to a boil, and then reduce heat to about 225 degrees.
Stir occasionally for about 20 minutes.
Stir in pasta and 1 more cup of water.
Increase heat to about 300 degrees and bring to a boil.
Cook about 15 minutes, stirring occasionally, until pasta is tender. (Add more water if it becomes too thick)

Slice scallions and sprinkle on served bowls of soup.
Serves 6.