Italian Chicken and Bean Soup

 

1

tablespoon olive or vegetable oil

1/2

pound boneless, skinless chicken breast halves, cut into 1/2-inch pieces

1/2

teaspoon Italian seasoning

2

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

2

cups water

1/2

cup uncooked small pasta shells

1/2

cup uncooked juniorettes (small spiral pasta)

1

small red bell pepper, coarsely chopped (1/2 cup)

1

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

1

medium zucchini, coarsely chopped (2 cups)

• 1 Heat oil in 3-quart saucepan over medium-high heat. Add chicken; sprinkle with 1/4 teaspoon of the Italian seasoning. Cook and stir 3 to 5 minutes or until browned.
• 2 Add broth and water. Heat to boiling. Add pasta and bell pepper. Heat to boiling; reduce heat. Cook uncovered 10 to 12 minutes, stirring occasionally, until pasta is tender.
• 3 Stir in remaining 1/4 teaspoon Italian seasoning, kidney beans and the zucchini. Cook 3 to 5 minutes or until zucchini is crisp-tender.