Italian Chicken and Bean Soup

Italian Chicken and Bean Soup

Add something spicy to your Italian dinner! Enjoy this tasty skillet soup made using chicken, beans, pasta and veggies.

Prep Time

15

Minutes

Total Time

40

Minutes

Makes

4

servings

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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
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.
Special Touch
When zucchini and yellow summer squash are plentiful, use 1/2 of each for a flavorful soup bursting with color.

Nutrition Information:

1 Serving (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;
Percent Daily Value*:
    Exchanges:
    • 3 Starch;
    • 1 Vegetable;
    • 3 Very Lean Meat;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.