15 minutes prep, 30 minutes cook time.
Add broth, tomatoes, garlic and spices, bring to a boil. Once soup is boiling lower heat to a simmer and add pasta (if you are going to freeze this soup for later use leave pasta out and cooked pasta to thawed soup).
Cook until pasta is al dente (usually 6-9 minutes). Add navy beans and cayenne pepper, stir and sea salt to taste, serve.