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
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Steps
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.
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Great for a quick hearty meal, this soup is perfect anytime served with soft breadsticks or a loaf of ficelle, which is a long and thin version of French bread.
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Nutrition Facts
Serving Size:1 serving
Calories
380
Calories from Fat
90
Total Fat
10g
Saturated Fat
3g
Cholesterol
35mg
Sodium
1500mg
Total Carbohydrate
54g
Dietary Fiber
11g
Protein
30g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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