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Tomato Soup with White Beans and Pasta

Photo: Kate Sears; Styling: Susan Vajaranant
Prep time 10 mins
Cook time 15 mins
Yield Serves 4

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

Nutrition Information

  • calories 286
  • fat 8.6 g
  • satfat 1.5 g
  • protein 14 g
  • carbohydrate 40 g
  • fiber 7 g
  • cholesterol 0 mg
  • sodium 854 mg

How to Make It

  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.