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Italian Chicken and Bean Soup

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  • Prep 15 min
  • Total 40 min
  • Servings 4
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Add something spicy to your Italian dinner! Enjoy this tasty skillet soup made using chicken, beans, pasta and veggies.
Updated Nov 22, 2010
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Ingredients

  • 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)

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Use whatever pasta you have on hand that is similar in shape to the small shell or juniorettes pasta. If you use larger pasta, check the package directions for the cooking time.
  • tip 2
    When zucchini and yellow summer squash are plentiful, use 1/2 of each for a flavorful soup bursting with color.

Nutrition

375 Calories, 8g Total Fat, 31g Protein, 53g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
375
Calories from Fat
70
Total Fat
8g
Saturated Fat
1g
Cholesterol
35mg
Sodium
1400mg
Total Carbohydrate
53g
Dietary Fiber
9g
Protein
31g
% Daily Value*:
Iron
30%
30%
Exchanges:
3 Starch; 1 Vegetable; 3 Very Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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