Ingredients

8 ounces spoon-sized pasta (elbows, corkscrews, etc.)*

1 Tablespoon olive oil

2-3 Cloves garlic, minced

1 medium-sized onion, chopped

1 large can (28 oz.) chopped tomatoes (or whole tomatoes, chopped)

1 15 oz. can beef broth (or substitute chicken broth)

2 15 oz. cans beans (I recommend one can small white beans and one can small red beans), drained and rinsed

1/2 teaspoon (approximately) Italian seasoning OR basil OR oregano (whatever you have in pantry)

Grated parmesan (optional)

Fresh black pepper (optional)

Crushed red pepper (optional)

Preparation

  1. Boil pasta until al dente in salted water, drain, set aside.
  2. Meanwhile, in large soup pot over medium-high heat, heat olive oil (or use cooking spray to further reduce fat), then sauté garlic and onion for a few minutes until soft but not browned.**
  3. Add tomatoes with juice, broth, beans, and seasonings. Add 1/2 to one soup can of water, if needed, until desired soup consistency.
  4. Simmer about 15-20 minutes, covered, or until vegetables are tender.
  5. To serve, divide pasta among 4-6 large soup bowls (use less pasta if limiting carbohydrates) and ladle soup over. Top with a sprinkle of grated cheese and pepper(s), if desired.

Notes: *pasta should not be added to the soup until serving, otherwise it gets mushy. Keep leftovers separate, too. ** carrots, celery, peppers, string beans, frozen okra or whatever other vegetables you have on hand can be sautéed along with the onion/garlic; add more oil/cooking spray if needed.