This shelf holds an excellent tomato soup built on whole peeled tomatoes and crushed tomatoes with basil, so all the hard work is done. Turn it into a complete dinner by adding beans and pasta to make it more substantial and satisfying, with a drizzle of olive oil at the end.

Serves 2. 25 minutes, 8 at the stove.

About 300 calories a serving, 12 g protein, 56 g carbohydrate, 3 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 3 cups of water to a boil in a large saucepan over high heat, then stir in 4 oz of small pasta like ditalini and cook until just under tender, about 8 minutes, stirring once halfway through.8 min
2. Pour the entire jar of tomato basil soup into the pan with the pasta and water, then drain and rinse one 15 oz can of white beans and stir them in.
3. Simmer for 5 minutes until the soup is heated through and the pasta is tender, then taste and add salt and pepper as needed.5 min
4. Ladle the soup into two bowls and drizzle each with 1 tablespoon of olive oil.

Note Swap canned cannellini beans for white beans if that is what you have. The soup keeps covered in the refrigerator for three days. Serve with crusty bread or a simple green salad dressed with lemon and olive oil, or stretch it by adding another half can of beans and a cup more water per person.