Stovetop method: In a heavy bottomed pot or dutch oven, cook the carrot, onion and celery in a couple of drizzles of olive oil. Season with salt and black pepper to your taste. Cook for 5-7 minutes until the vegetables are beginning to soften and brown. Add the garlic and saute for another minute.

Add the remaining ingredients and seasonings to the pot, reserving the pasta to add at the end of cooking. Bring to a boil.

Cover and reduce the heat to low. Simmer for 30 minutes.

Uncover, adjust the seasonings if needed, and add the pasta.

Replace the lid and continue to cook for an additional 15 minutes or until the pasta is al dente.

Serve with a sprinkle of Parmesan cheese and chopped fresh basil, if desired.

Slow Cooker method: In a skillet over medium-high heat, cook the carrot, onion and celery in a couple of drizzles of olive oil. Season with salt and black pepper to your taste. Cook for 5-7 minutes until the vegetables are beginning to soften and brown. Add the garlic and saute for another minute.

Add the cooked vegetables to the slow cooker with the remaining ingredients and seasonings, reserving the pasta to add at the end of cooking. Stir well.

Cover and cook on low for 6-8 hours.

Uncover, increase the slow cooker to the high setting and add the pasta.

Replace the lid and simmer on high for an additional 20 minutes or until the pasta is al dente. [tip: If using cooked pasta, cook until the pasta is heated through]

Serve with a sprinkle of Parmesan cheese and chopped fresh basil, if desired.