Pantry Pasta e Fagioli

Ingredients

• •1 cup small pasta, broken into pieces
• •1 can (15 oz) navy beans, drained and rinsed
• •1 can (14.5 oz) diced tomatoes, undrained
• •1 tsp garlic powder
• •1 tsp dried oregano
• •2 tbsp olive oil
• •4 cups water
• •1 chicken bouillon cube
• •1/4 tsp black pepper
• •Salt to taste

Instructions

1. 1

   Heat the olive oil in a large pot over medium heat.

2. 2

   Add the garlic powder and oregano and stir for about 30 seconds until fragrant — do not let it burn.

3. 3

   Pour in the diced tomatoes with their juice, the drained navy beans, the water, and the bouillon cube. Stir to dissolve the bouillon.

4. 4

   Bring to a boil, then add the pasta. Reduce heat to a simmer.

5. 5

   Cook for 10-12 minutes, stirring occasionally, until the pasta is tender and the broth has thickened. The starch from the pasta is what gives this soup its body.

6. 6

   Season with salt and pepper. The soup will thicken further as it sits — this is a feature, not a problem.