A pantry dinner built on this one soup: it's already seasoned and textured, so you just add protein and starch and bring it to the table in twenty minutes. Finish it with a drizzle of oil and fresh basil if you have it.

Serves 2. 20 minutes, 8 at the stove.

About 300 calories a serving, 12 g protein, 57 g carbohydrate, 3 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons olive oil in a pot over medium heat and mince 1 garlic clove into it. Let it warm for about a minute until fragrant, then add the soup and 1 can white beans drained and rinsed, along with 1 cup water. Stir to combine.
2. Bring to a gentle simmer, then add 4 ounces small pasta directly to the pot. Cook at a low boil for about 10 minutes, stirring now and then, until the pasta is tender. Season with salt and pepper to taste.10 min
3. Divide between two bowls and serve hot.

Note Swap the white beans for chickpeas or any drained canned bean. Leftovers keep three days in the fridge and thin nicely with water when you warm them. Serve with grated cheese and crusty bread, or scatter with fresh basil if you have a plant.