Mediterranean Chicken, Bean and Pasta Soup

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

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.