• 1 tbsp olive oil

• 1 small onion (about 1/2 cup chopped)

• 2 medium carrots, sliced

• 1 stalk celery, sliced

• 1 clove garlic (or 1 tsp garlic flakes)

• 1 tbsp pot herbs, or substitute with a combination of thyme, parsley, and bay leaves 

• 1 (14.5-ounce) can reduced-sodium chicken broth (about 2 cups)

• 1 (14.5-ounce) can no-salt-added diced tomatoes, plus 1 can of water

• 1 (19-ounce) can no-salt-added cannellini (white kidney) or other beans, drained and rinsed

• 1/2 cup frozen peas

• 1 cup cooked elbow macaroni

In a large pot, heat olive oil over medium-high heat. Add onion, carrots, celery, garlic, and pot herbs. Cook, stirring just until onions look slightly wilted.

Add chicken broth, tomatoes, water, and beans. Bring just to a boil, then reduce heat to low and simmer about 10 minutes or until carrots are tender. Add frozen peas and macaroni to hot soup and serve.

Each 1/2-cup serving contains about 250 calories, 10 g protein, 4 g fat, 41 g carbohydrates, 10 g fiber, and 404 mg sodium.