- 2 Tbsp. olive oil
- 2 cloves garlic, finely chopped
- 1/4 tsp. dried oregano
- 2 15 oz cans diced tomatoes (I used seasoned--you can use one with chili peppers if you want more of a kick)
- 28 oz. low-sodium chicken broth (I used 28 ounces of water and added an envelope of dry soup mix)
- 1/2 cup small pasta
- 1 15 oz. can cannellini beans, drained and rinsed
- Salt and pepper
- 2 Tbsp. 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.
- Can sprinkle a little cheese on the top before serving, if desired. (We used parmesan--yummy!)
Most all of the kids really liked it and the grown-ups all really liked it too!