1 tablespoon olive oil

2 medium carrots, sliced (about 2 cups)

4 cups reduced-sodium chicken broth

1 pound elbow macaroni

2 medium tomatoes, seeded and diced (about 2 cups)

2 cloves garlic, minced

1 medium cucumber, peeled, seeded and chopped (about 1 cup), divided

1 can (16 ounces) cannellini beans, drained, and rinsed

1/4 cup fresh orange juice

1/2 teaspoon salt

2 tablespoons chopped fresh parsley

In a large saucepan, heat oil over medium-high heat. Add carrots. Cook, stirring, until tender, about 7 minutes. Add broth. Bring mixture to a boil. Add macaroni. Reduce heat to medium. Simmer until macaroni is tender about 6 minutes.

Meanwhile, in a blender or food processor fitted with the metal blade, process tomatoes, garlic, and 1/2 cup cucumber until smooth.

Add tomato mixture, beans, orange juice, and salt to saucepan. Cook, stirring, until heated through, about 5 minutes. Ladle soup into individual serving bowls. Sprinkle evenly with remaining cucumber and parsley. Serve immediately.