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almostdomesticgoddess on 4.16.2013
This is a simple, guilt-free, and delicious week night meal. Also easily adaptable.
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Soups — Brothy Soups
Recipe
Mediterranean Chicken, Bean and Pasta Soup
by cookincanuck on September 12, 2010 in Brothy Soups, Soups
Recipe Description
This healthy soup is a hearty mixture of chicken (I used rotisserie chicken for ease), cannellini beans, vegetables, and pasta. It requires a small amount of chopping and then some inactive simmering time. In other words, it comes together with very little effort.
Preparation Instructions
Heat olive oil in a large saucepan set over medium-high heat. Add shallot, carrots, and celery. Saute until the vegetables are beginning to soften, 2 to 3 minutes.
Add chopped tomatoes with juices, chicken broth, and bay leaves. Bring to a boil, then lower heat to medium-low, partially cover, and simmer for 20 minutes.
Uncover the soup, remove the bay leaves, add cooked chicken, beans, and pasta. Increase the heat to medium-high and cook until the pasta is al dente, about 10 minutes.
Season with salt and pepper, add 1/4 cup finely chopped fresh parsley and 8 leaves fresh basil, thinly sliced. Garnish with grated Parmesan cheese. Serve.
Ingredients
- 2 teaspoons Olive Oil
- 1 whole Large Shallot, Minced
- 2 whole Medium Carrots, Cut Into Thin Half-circles
- 2 whole Large Celery Stalks, Cut Into 1/2-inch Pieces
- 1 can (28 Oz.) Whole Tomatoes, Finely Chopped, Plus Juices
- 5 cups Low Sodium Chicken Broth
- 2 whole Bay Leaves
- 2 cups Chopped Cooked Chicken (I Used Rotisserie Chicken)
- 1 can (15 Oz.) Cannellini Beans, Drained & Rinsed
- ½ cups Ditalini (small, Short Pasta Tubes)
- ½ teaspoons Kosher Salt, Or To Taste
- ½ teaspoons Freshly Ground Black Pepper, Or To Taste
- ¼ cups Finely Chopped Fresh Parsley
- 8 leaves Fresh Basil, Thinly Sliced
- ⅓ cups Grated Parmesan Cheese
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Comments
bjaye16 on 9.13.2010
Sounds great! I will be trying this recipe!
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