Tomato Soup with White Beans and Pasta

• 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
• Salt and pepper
• 2  tablespoons  finely chopped fresh parsley

Preparation

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.

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