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.
This recipe was pretty good. The broth was pretty bland as was so I did have to add some spices to give the broth some depth. In addition to the oregano, I added 1 tsp of salt, 1/2 tsp of pepper, 1/2 tsp of red pepper, 1/4 tsp of onion powder, and 1/4 tsp of garlic powder. I didn't put the parsley in at the end but I did add some chopped kale in with the beans. I would definitely make this again because this is a fast soup! Start to finish, I was done in 30 minutes. Served with fresh grated parmesan cheese on top and a crusty french bread. Great for a week night.
My husband & I are trying to lose weight for the new year so this recipe seemed like a good fit. It was! Was very tastey, but still light enough in our stomachs. I would recommend not boiling the broth and tomato juice too much, b/c I eliminated a lot of the soup juice like that. It was a very chunky meal. My husband is a true meat person, so I also through in some chicken breasts at end for a more heartier taste. Still great!