Chunky Chicken Soup with Pasta Shells

 

1

tablespoon olive or vegetable oil

2

medium onions, chopped (1 cup)

1

medium green bell pepper, chopped (1 cup)

2

medium carrots, chopped (1 cup)

2

cloves garlic, finely chopped

2

cans (14 1/2 ounces each) ready-to-serve chicken broth

1

can (14 1/2 ounces) diced tomatoes, undrained

1

can (15 to 16 ounces) kidney beans, rinsed and drained

1

cup diced cooked chicken

2

teaspoons chopped fresh or 1/2 teaspoon dried basil leaves

1/2

cup uncooked small pasta shells (2 ounces)

1/4

cup shredded Parmesan cheese

• 1 Heat oil in Dutch oven over medium-high heat. Cook onions, bell pepper, carrots and garlic in oil 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender.
• 2 Stir in broth, tomatoes, beans, chicken and basil. Heat to boiling; reduce heat to medium-low. Cook 10 minutes, stirring occasionally.
• 3 Stir in pasta. Cook 10 to 12 minutes, stirring occasionally, until pasta is tender. Top each serving with cheese.