Tomato Soup with White Beans and Pasta |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Ingredients:
2 tablespoons olive oil |
2 cloves garlic, finely chopped |
1/4 teaspoon dried oregano |
2 15-oz. cans diced tomatoes |
28 ounces low-sodium chicken broth |
1/2 cup tubetini, elbow macaroni or other small pasta |
1 15-oz. can cannellini beans, drained and rinsed |
1/4 teaspoon salt |
1/8 teaspoon pepper |
2 tablespoons finely chopped fresh parsley |
Directions:
1. Warm oil in a large saucepan over medium-high heat. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Add oregano, stir once, then add tomatoes with juice and chicken broth. Bring to a boil.
2. Add pasta, stir, and cook until just tender, about 8 minutes. Stir in beans, lower heat and simmer until warmed through, about 5 minutes. Season with salt and pepper, stir in parsley and serve, drizzling each portion with additional olive oil if desired.
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