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
- 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.
- Makes 4 servings.