Mediterranean Chicken, Bean and Pasta Soup |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Easy to make soup. Very flavorful. Ingredients:
2 teaspoons olive oil |
1 shallot, minced |
2 carrots, cut in thin slices |
2 celery, stalks cut in pieces |
28 ounces whole tomatoes, undrained and chopped |
5 cups fat free chicken broth |
2 bay leaves |
2 cups chicken, cooked and chopped |
15 ounces cannellini beans, drained and rinsed |
1/2 cup ditalini pasta |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/4 cup parsley, finely chopped |
8 leaves basil, thinly sliced |
1/3 grated parmesan cheese |
Directions:
1. Heat oil in a large saucepan over med-hi heat.
2. Add shallot, celery, and carrots.
3. Saute until the veggies are beginning to soften, 2-3 minutes.
4. Add chopped tomatoes with juice, broth, and bay leaves.
5. Bring to a boil, then lower heat to med-low, partially cover and simmer for 20 minutes.
6. Uncover soup, remove the bay leaves, add cooked chicken, beans and pasta.
7. Increase the hea to med-hi and cook until the pasta is al dente, about 10 minutes.
8. Season with salt and pepper, add 1/4 cup dinely chopped fresh parsleyndn 8 leaves fresh basil, thinly sliced.
9. Garnish with grated parmesan cheese.
10. Serve.
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