Another recipe from “All You” magazine. So cold today so it’s a perfect day for tomato soup (a grown up version of tomato soup) and grilled cheese sandwiches on sourdough bread!
2 tablespoons olive oil
2 cloves garlic, finely chopped (I used my garlic press)
1/4 teaspoon dried oregano
2 (15 oz) cans diced tomatoes
28 oz (2 cans) low sodium chicken broth
1/2 cup tubetini, elbow macaroni or other small pasta (I used elbow)
1 (15 oz) can cannellini beans, rinsed and drained
salt and pepper
2 tablespoons finely chopped fresh parsley (didn’t have any)
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.
Yields 4 servings, each serving 255 calories