Tomato Soup with White Beans and Pasta

A recipe from the January 2011 issue of All You (original here). The note with the recipe explains, “The pasta and white bean in this rustic tomato soup make it a satisfying meal at a low-cost. Save even more money by doubling the recipe—you’ll have enough to enjoy for lunch later in the week.”


  • 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, little bow ties, elbow macaroni or other small pasta
  • 1 15-oz. can cannellini beans, drained and rinsed
  • Salt and pepper
  • 2 tablespoons finely chopped fresh parsley


  1. Warm oil in a large saucepan over medium-high heat.
  2. Add garlic and cook, stirring frequently, until fragrant, about 1 minute.
  3. Add oregano, stir once, then add tomatoes with juice and chicken broth.
  4. Bring to a boil.
  5. Add pasta, stir, and cook until just tender, about 8 minutes.
  6. Stir in beans, lower heat and simmer until warmed through, about 5 minutes.
  7. Season with salt and pepper, stir in parsley and serve, drizzling each portion with additional olive oil if desired.
  8. Makes 4 servings.

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