Tomato Soup with White Beans and Pasta

Photo: Kate Sears; Styling: Susan Vajaranant

Recipe Time

Prep: 10 Minutes
Cook: 15 Minutes

Nutritional 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

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

Preparation

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.

Note:

January 2011