Tomato Soup with White Beans and Pasta

Photo: Kate Sears; Styling: Susan Vajaranant

Yield: Serves 4
Cost per Serving: $1.68
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Nutritional Information

Amount per serving
  • Calories: 286
  • Fat: 8.6g
  • Saturated fat: 1.5g
  • Protein: 14g
  • Carbohydrate: 40g
  • Fiber: 7g
  • Cholesterol: 0mg
  • Sodium: 854mg

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. 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. 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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