From the Kitchen of: Bonnie
Source: Better Homes and Gardens Quick Soups

 

2	cups	vegetable broth or chicken broth
2	medium	carrots, chopped
1	medium	onion, chopped
1	stalk	celery, sliced
1/8	tsp.	ground white pepper (optional)
1	cup	dried radiatore or mostaccioli
2	cups	milk
3	tbsp.	all-purpose flour
1	15-oz. can	Great Northern or white kidney (cannellini) beans, rinsed and drained
1	tbsp.	snipped fresh thyme
1	cup	chopped tomato

In a large saucepan combine broth, carrots, onion, celery, and, if desired, white pepper.
Bring to boiling; stir in pasta.  Return to boiling; reduce heat.  Simmer, covered, for 10 to 12 minutes or until pasta is tender but still firm.

Meanwhile, gradually stir milk into flour until smooth; stir flour mixture into pasta mixture.
Cook and stir over mdium heat until thickened and bubbly.  Cook and stir for 2 minutes more.
Stir in beans and thyme; heat through.
Top individual servings with tomato.

Makes 4 or 5 servings (6 2/3 cups)