Instructions: In heavy saucepan, heat the olive oil over medium-high heat. Add the onions, carrots, and red bell pepper, and cook, tossing, for about 6 minutes or until the vegetables are crisp-tender. Add the garlic, oregano and half the basil. Cook, stirring, 2 minutes longer. Add the tomatoes and continue to stir. Cook until thickened, about 6 minutes. Add the chicken broth and beans, and bring the soup to a boil. With a large spoon, mash some of the beans against the side of the pot. Skim off any foam; reduce the heat and simmer gently, covered, for about 20 minutes.

Stir in the pasta and boil gently, uncovered, until the pasta is nearly tender. Add the pepper and the remaining fresh basil; correct the seasoning. Serve sprinkled with green onion and grated Parmesan cheese.

Serves 6. 5.3 grams fat, 321 calories. Family Weekly, Nov 93.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.