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