2 tbsp. extra virgin olive oil
1 garlic clove, minced
4 c. chicken broth
1 (14 oz.) can stewed tomatoes (with Italian seasoning)
1 (19 oz.) can cannellini beans, rinsed
3 tbsp. chopped fresh basil
6 oz. tubetti or ditalini pasta
2 tbsp. freshly grated Parmesan
grilled or toasted Italian bread (accompaniment)

Heat 1 tablespoon oil in a 3-quart saucepan over moderate heat until hot but not smoking, then cook garlic, stirring until fragrant, about 30 seconds. Stir in broth and tomatoes with their juices and bring to a boil, breaking up tomatoes with a fork. Add beans, pasta, 2 tablespoons basil and Parmesan and boil, stirring frequently, until pasta is al dente. Let stand 5 minutes before serving. (Pasta will continue to absorb liquid.) Stir in remaining tablespoon basil and pepper to taste. Drizzle with remaining tablespoon oil and serve immediately.

Serves 4.