Low-Fat Bean And Basil Soup - cooking recipe

Ingredients

4 c. chicken stock or low sodium broth
2 c. chopped canned tomatoes and liquid (28 oz. can)
1 medium onion, chopped
1/2 tsp. oregano
4 c. cooked cannellini beans (rinsed if canned)
1 large garlic clove
1/2 c. fresh basil leaves
2 tsp. olive oil
salt and pepper to taste
1 c. ditalini or tubetti

Preparation

Bring stock to boil.
Add tomatoes, onion and oregano; simmer for 10 minutes.
Add beans; cook until onion is tender.
Add garlic, basil and oil.
With slotted spoon, remove half the beans and vegetables; puree until smooth.
Stir back into soup.
Cook pasta 6 minutes; drain and reserve 1 cup of cooking water.
Stir pasta into soup.
Add some reserved water if soup is too thick.