In a 5- to 6-quart Dutch oven heat oil over medium heat. Add garlic; cook for 15 seconds. Add carrots, onions, and celery; cook for 5 to 7 minutes or until tender, stirring occasionally. Add chicken broth and the water; bring to boiling. Add uncooked pasta; cook, uncovered, for 7 to 8 minutes or until pasta is tender.