1Heat oil in 4-quart dutch oven over medium heat until hot; add onion and garlic. Cook and stir 5 minutes or until onion is tender.
2Stir tomatoes with juice, chicken broth, beans with liquid, parsley, basil and pepper into dutch oven; bring to a boil over high heat, stirring occasionally. Reduce heat to low. Simmer, covered, 10 minutes.
3Add pasta to dutch oven. Simmer, covered, 10 to 12 minutes or until pasta is just tender. Serve immediately. Garnish as desired.