1 (15 oz.) beef or chicken broth (Swanson)
1 cup water
1/2 cup finely chopped onion
2 tbsp. olive oil
1 clove garlic, minced
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/2 cup Ditalini (or other small soup pasta)
3 tbsp. tomato paste
1 (15 oz.) can cannelloni beans, undrained
salt and pepper, to taste

In a small saucepan, heat broth and water to boiling.

In a large saucepan, cook chopped onion in olive oil over medium-high heat until translucent, about 2 minutes. Add the minced garlic and cook 1 minute, making sure the garlic doesn't burn.

Add hot broth and water to onion and garlic mixture. Raise heat to high and bring to a boil. Add basil, oregano and pasta. Cook, stirring occasionally, until the pasta is almost tender, 3 to 5 minutes.

Stir in tomato paste and beans with their liquid. Mash some of the beans with a potato masher to thicken the soup slightly. Bring to a boil, reduce heat and simmer for 2 minutes. Season with salt and pepper to taste.

Serve the soup plain, or garnish with Parmesan cheese and croutons.

Submitted by: Judy Cartwright