Preparation time: 15 minutes
Cooking time: 50 minutes
Dietary guidance: v v
8 oz. elbow macaroni, or other small pasta
1 tbsp. olive oil
1 small yellow onion, minced
2 large garlic gloves, minced
1 6 oz. can tomato paste, diluted in 1 cup warm water
1 1/2 cup cooked or 1 15 oz. can white beans (I used cannellini)
6 cups vegetable stock
1/4 tsp. red pepper flakes
1 bay leaf
1/4 tsp. dried oregano
Heat the olive oil in a large pot over medium heat. Add onion, cover, and cook until softened, about 5 minutes. Add garlic and cook for 1 more minute. reduce the heat to low, and add the diluted tomato paste. Add the beans, stock, red pepper flakes, bay leaf, oregano, and salt and pepper to taste. Bring to a boil, reduce the heat to low, and simmer for 30 minutes.
Cook the pasta according to package directions, drain, and add to the soup mix after the 30 minutes. Cook everything for 10 minutes together to blend the flavors. Serve hot.