Pasta e Fagioli

Makes 5 2-cup servings

1/2 cup water or Vegetable Broth (see recipe)
1 onion, chopped
1 small bell pepper, seeded and diced
1 carrot, sliced
1 celery stalk, sliced
2 cups sliced mushrooms (about 1/2 pound)
1 15-ounce can chopped tomatoes
1 15-ounce can kidney beans, drained
1 teaspoon dried thyme
1 teaspoon paprika
1/2 teaspoon black pepper
1 tablespoon reduced-sodium soy sauce
4 ounces dry rigatoni or other pasta