White Bean and Tomato Soup

1 jar (26 ounces) tomato-based spaghetti sauce1 can (14.5 ounces) vegetable or chicken broth1 cup water, plus more if needed 1/2 cup orzo, ditallini, elbows or other small pasta1 can (19 ounces) cannellini beans (white kidney beans), drained and rinsedDried oregano and/or basilSalt and pepperBasil pesto (store-bought or homemade) for servingCombine all ingredients in a pot and bring to a simmer. Cover and simmer for 15 to 20 minutes, until pasta is just tender. Taste and add more herbs, or salt and pepper, if needed.Ladle into soup bowls, and add a dollop of pesto to each bowl, swirling it in if you want to be "artistic."If you have time: Cook a finely chopped onion and a clove or two of finely chopped garlic in 1 tablespoon of olive oil in the soup pot until they begin to soften, about 5 minutes, then proceed with recipe.Freeze: Up to 1 month.Serves four.Nutrition values per serving: 322 calories, 14 g fat (2 g saturated), 43 g carbohydrates, 7 g fiber, 10 g protein, 4 mg cholesterol, 1,720 mg sodium."Barbarians at the Plate: Taming and Feeding the Modern American Family" by Marialisa Calta (2005 Perigee, $PRICE)