Servings: 4

Weight Watcher Smart Points: 13

Preparation Time: 20 Minutes

Cooking Time: 30 Minutes

Ready In: 50 Minutes


  • 4 anchovy filets, minced
  • 2 heaping tablespoons capers
  • coarse salt and fresh black pepper
  • 1 tablespoon fresh chopped parsley
  • 4 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning, crushed between fingertips
  • 1/3 cup kalamata olives, pitted and chopped
  • 4 cups low-sodium chicken broth
  • 3 tablespoons olive oil, divided
  • grated parmesan cheese, for serving
  • 1 cup fresh plum tomatoes, diced
  • 1 can cannelinni beans, rinsed
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup sun-dried tomatoes, chopped
  • 6 ounces tubettini pasta
  • 1 small yellow onion, diced


  1. In a large, heavy-bottomed saucepan heat the oil over medium-low heat

  2. Cook the onion 5 minutes with a dash of salt and pepper, stirring often
  3. Add the garlic, anchovies, sun-dried tomatoes and Italian seasoning, cook 5 more minutes stirring often
  4. Stir in the olives, capers, beans and tomatoes
  5. Pour in the broth and red pepper flakes
  6. Bring to a simmer 20 minutes
  7. Meanwhile cook tubettini to al dente in plenty of salted water
  8. Drain and toss with a teaspoon or two of olive oil to prevent sticking
  9. Stir the parsley into the soup and taste, season with salt and pepper if needed
  10. To serve add a few spoons of pasta to a bowl and spoon soup over top, sprinkle with parmesan.

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