1 T olive oil
2 cloves garlic, finely chopped
1/4 t dried oregano
2 15-oz. cans diced tomatoes
28 ounces low-sodium chicken broth
1/2 cup tubetini, elbow macaroni or other small pasta (I used gluten-free fusilli)
1 15-oz. can cannellini beans, drained and rinsed
salt and pepper
2 T finely chopped fresh parsley
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.