Paired with a leafy salad and some freshly baked bread, this soup made the perfect autumn light dinner. Very easy to make, with a little prep time. I used elbow macaroni instead of ditalini (couldn’t get any in my market), and subbed soy parmesan cheese for the real thing. A very satisfying soup.
Mediterranean chicken, bean, & pasta soup (adapted from Cookin’ Canuck)
2 teaspoons olive oil
1 large shallot, minced
2 medium carrots, cut into thin half-circles
2 large celery stalks, cut into 1/2″ pieces
1 28-ounce can whole tomatoes, finely chopped, including juices
5 cups broth
2 bay leaves
2 cus chopped, cooked chicken
1 15-ounce can navy beans, drained and rinsed
1/2 cup small tubular pasta (ditalini or elbow macaroni)
1/4 cup finely chopped fresh parsley
8 fresh basil leaves, thinly sliced
grated soy parmesan
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 – 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 the parsley and the basil. Garnish with grated soy parmesan. Makes 6-8 servings.