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
How to Make It
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.
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.