from Cooking Light Magazine, October, 1997
Serving Size : 4
2 teaspoons olive oil
1 cup chopped onion
3 garlic cloves — crushed
2 cans no-salt-added whole tomatoes — (14.5-ounce) undrained and chopped
2 cans white beans — (16-ounce) drained
1 can fat-free chicken broth — (14 1/2-ounce)
1 tablespoon chopped fresh parsley
3/4 teaspoon dried oregano
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
Heat oil in a large saucepan over medium heat. Add onion and garlic, and sauté 4 minutes or until tender. Add tomatoes and next 5 ingredients (tomatoes through pepper), and bring to a boil. Reduce heat, and simmer 10 minutes. Ladle into bowls, and sprinkle with cheese.