Creamy tomato and pasta soup

This recipe was inspired by a creamy tortellini recipe seen below. I wanted to make a plant based version of the creamy soup. If you like tomato soup, I highly suggest this recipe it was pretty yummy and reheated well.

http://www.keyingredient.com/recipes/171098794/creamy-tomato-tortellini-soup/

Ingredients:
1 tsp of coconut oil
2 14 oz cans of diced tomatoes
1 tbsp of tomato paste
2 cups of vegetable stock
1 14 oz can of light coconut milk (I used trader joe's brand)
1 large onion, diced
2 garlic cloves, minced
2 cups of green beans
1 tbsp of dried basil
1 tbsp of oregano
1 tbsp of parsley
1 tsp of thyme
8 oz of whole wheat penne (4 cups cooked)
Salt and pepper to taste

Instructions:
1. Add 1 tsp of coconut oil to a stock pot. Heat oil until just melted.
2. Add minced garlic cloves and diced onion to the heated oil and saute for 5-7 minutes until onions are translucent.
3. Add green beans to the onions and garlic and saute for an additional 5 minutes.
4. Add diced tomatoes, vegetable stock, coconut milk, tomato paste, oregano, basil, parsley, thyme, and salt and pepper to pot. Stir.
5. Heat the soup up to a boil and then let the soup simmer for 20 minutes.
6. While the soup is simmering, bring another pot of water to a boil and add the 8 oz of whole wheat penne. Cook for 7-10 minutes until Al Dente.
7. Drain pasta in a colander.
8. Add pasta to simmering soup and stir.
9. Serve and enjoy!