Mediterranean Chicken, Bean & Pasta Soup
This hearty and comforting chicken and vegetable soup is a delicious way to warm up on a chilly day. A fragrant combination of shallots, carrots, and celery simmered with tomatoes, chicken, beans, and pasta creates a flavorful and satisfying dish that's sure to please your taste buds. Finish it off with a sprinkle of fresh herbs and grated Parmesan cheese for a touch of freshness and richness. Serve this soup for a nourishing meal that brings comfort and warmth to your table.
— Constant Cookbook
Ingredients
- 2 tsp olive oil
- 1 large shallot, minced
- 2 medium carrots, cut into thin half-circles
- 2 large celery stalks, cut into 1/2-inch pieces
- 1 can (28 oz.) whole tomatoes, finely chopped, including juices
- 5 cups low-sodium chicken broth
- 2 bay leaves
- 2 cups chopped, cooked chicken
- 1 can (15 oz.) cannellini beans, drained and rinsed
- 1/2 cup ditalini (small, short pasta tubes)
- 1/4 cup finely chopped fresh parsley
- 8 fresh basil leaves, thinly sliced
- Grated Parmesan cheese
Instructions
- Heat olive oil in a large saucepan set over medium-high heat. Add shallot, carrots, and celery. Saute until the vegetables are beginning to soften, 2 to 3 minutes.
- Add chopped tomatoes with juices, chicken broth, and bay leaves. Bring to a boil, then lower heat to medium-low, partially cover, and simmer for 20 minutes.
- Uncover the soup, remove the bay leaves, add cooked chicken, beans, and pasta. Increase the heat to medium-high and cook until the pasta is al dente, about 10 minutes.
- Season with salt and pepper, add ¼ cup finely chopped fresh parsley and 8 leaves fresh basil, thinly sliced. Garnish with grated Parmesan cheese. Serve.
Yield
Serves 4 to 6
Nutrition
- Calories: 402 kcal
- Carbohydrate Content: 54 g
- Protein Content: 34 g
- Fat Content: 7 g
- Saturated Fat Content: 1 g
- Cholesterol Content: 48 mg
- Sodium Content: 491 mg
- Fiber Content: 9 g
- Sugar Content: 8 g
- Serving Size: 1 serving
Comments
No comments found.