Bean Counter Chowder

This is a great recipe from my sister. They have cooking classes every month at her local lds cannery. This recipe is from the soup class. What's perfect is that you can use everything from the pantry. I made this with cornbread muffins as a go along. I used pinto beans and did drain the beans a little bit before adding them in.

1/2 cup chopped onion
2 garlic cloves, minced
1 T oil
1 medium tomato, chopped
2 cans (14/1/2 oz) chicken broth or enough chicken base to make equivalent amount of broth
1 3/4 cups of water
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp celery flakes or 1/8 tsp celery salt or the tops of celery
1/4 tsp pepper
2 cans pinto beans, or great northern -- you can cook your own beans if you want
1 cup uncooked elbow macaroni
1 tbsp minced fresh parsley (optional)

In a large saucepan, saute onion and garlic in oil until tender. Add tomato; simmer for 5 minutes. Stirring occasionally. Add the broth, water and seasonings. Bring to a boil and cook for 5 minutes. Add macaroni, return to a boil and cook for 8-10 minutes. Add beans. Reduce heat and simmer for 5 minutes. Sprinkle with parsley.