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Chicken Minestrone Soup

Ingredients

• 1 cup sliced carrot
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 1 tablespoon olive oil
• 3 14-ounce cans chicken broth
• 2 15- to 19-ounce cans cannellini (white kidney) beans, rinsed and drained
• 8 to 10 ounces skinless, boneless chicken breasts, cut into bite-size pieces
• 4 ounces fresh green beans, cut into 1/2-inch pieces (1 cup)
• 1/4 teaspoon ground black pepper
• 1 cup dried bow tie pasta
• 1 medium zucchini, quartered lengthwise and cut into 1/2-inch-thick slices
• 1 14.5-ounce can diced tomatoes with basil, garlic, and oregano, undrained

Directions

1. In a Dutch oven, cook the carrot, celery, and onion in hot oil over medium heat for 5 minutes, stirring frequently.
2. Add broth, cannellini beans, chicken, green beans, and pepper.
3. Bring to boiling.
4. Add pasta.
5. Reduce heat.
6. Simmer, uncovered, for 5 minutes.
7. Stir in zucchini.
8. Return to boiling, reduce heat and simmer, uncovered, for 8 to 10 minutes more.
9. Stir in undrained tomatoes.
10. Heat through.

Attribution