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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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I make this on the weekend, and it turned out great. Ingredients:
1/2 cup ditalini or 1/2 cup small elbow macaroni |
6 cups canned chicken broth |
2 medium tomatoes, seeded and cut into chunks |
4 carrots, trimmed,peeled chopped into 1 inch pieces |
2 small onions, peeled and trimmed |
4 ounces french haricots vert, thin short green beans,ends trimmed |
2 small zucchini, cut into 1/2 inch pieces |
3 cloves garlic, chopped |
1 cup shredded roast chicken (optional) |
1/4 cup packed fresh basil leaf, cut into thin strips |
1 1/2 teaspoons kosher salt |
fresh ground black pepper |
olive oil |
grated parmesan cheese (optional) |
Directions:
1. In large pot of salted boiling water, cook pasta until a dente.
2. Drain and refresh under cold water; reserve.
3. In medium saucepan, combine broth, tomatoes, carrots, onions, haricots verts, zucchini and garlic.
4. Cover and bring to boil.
5. Reduce heat to a simmer and cook, uncovered, for 15 minutes.
6. Add chicken, basil, pasta, salt and pepper.
7. Cook 2 minutes.
8. Stir in olive oil.
9. Serve hot or at room temperature.
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