1 cup sliced celery
1 teaspoon minced garlic
2 cups nonfat, low-sodium chicken broth
2 tablespoons olive oil
1/4 cup acini di pepe pasta
1/2 cup fresh basil
Salt and pepper
4 tablespoons grated Parmesan cheese
PLACE beans, tomatoes and their liquid, celery and garlic in a large saucepan. Add the chicken broth and 1 cup water.
BRING to a boil, breaking up the tomatoes with the edge of a spoon. Cover, lower the heat to medium and simmer 10 minutes.
ADD the oil and pasta. Boil, uncovered, for about 8 minutes or until pasta is cooked. Add the basil and salt and pepper to taste. Serve the soup in bowls and pass the Parmesan to sprinkle on top.
Nutrition information: Per serving: 538 calories (30 percent from fat), 17.9 grams fat (4.0 grams saturated, 11.0 grams monounsaturated), 8 milligrams cholesterol, 26.8 grams protein, 71.6 grams carbohydrates, 13.9 grams fiber, 805 milligrams sodium.