Mediterranean Chicken, Bean and Pasta Soup

Name: Mediterranean Chicken, Bean and Pasta Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 serving(s)
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

Submitted by 55tbird

"Easy to make soup. Very flavorful. I got the recipe from Pioneer Woman website submitted by cookincanuck."

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Ready In:: 45mins
Ingredients:: 15
Serves:: 6

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

Heat oil in a large saucepan over med-hi heat.
Add shallot, celery, and carrots.
Saute until the veggies are beginning to soften, 2-3 minutes.
Add chopped tomatoes with juice, broth, and bay leaves.
Bring to a boil, then lower heat to med-low, partially cover and simmer for 20 minutes.
Uncover soup, remove the bay leaves, add cooked chicken, beans and pasta.
Increase the hea to med-hi and cook until the pasta is al dente, about 10 minutes.
Season with salt and pepper, add 1/4 cup dinely chopped fresh parsleyndn 8 leaves fresh basil, thinly sliced.
Garnish with grated parmesan cheese.
Serve.