Tomato Soup with White Beans and Noodles

white bean and tomato soup
I'm always on the look out for yummy meatless meals, new soups to try and healthy dishes and this recipe fulfilled all 3 criteria! It was in a recent issue of All You magazine and I'm glad we tried it. There was a great flavor and it came together VERY quickly, not to mention it is a one-pot dish making clean-up a breeze.

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.