This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.
"Soup is a lot like a family. Each ingredient enhances the others; each batch has its own characteristics; and it needs time to simmer to reach full flavor." -Marge Kennedy, Author
There are hundreds of variations of this soup, but the basics of the recipes consistently use tomatoes, some pasta, and beans. There are a wide variety of herbs used, including sage, basil, oregano, and rosemary. It is one of those recipes that you can really make your own by tweaking the herbs for your preferences.
This is the perfect cold weather soup, with veggies, legumes, savory chicken, whole grain pasta and great Italian flavors. This variation with chicken makes the dish the complete meal.
It takes all of about 20 minutes prep time, and making a double or triple batch ensures that you have a lot on hand for leftovers during the week. The best part is that this soup is actually better the next day.
Servings: 6 | Serving size: about 2 1/2 cups
Cooking Time: 60 Minutes
This recipe can be multiplied, makes great leftovers, and freezes well.
Place the olive oil in a large stock pot over medium heat.
Add the garlic and cook for about 3 minutes. Stir frequently and do not let the garlic brown.
Add the onion and celery and cook for about 3 minutes. Stir frequently.
Add the chicken and cook for about 5 minutes until browned.
Add the stock, beans, tomatoes, salt, pepper, basil, oregano, and red pepper flakes, and stir.
Simmer, covered, for about 30 minutes.
Add the water and the pasta and simmer for about 20 minutes, stirring occasionally, until the pasta is just cooked but still has some texture.
Serve topped with grated parmesan.
Serving size: about 2 1/2 cups
|Calories 434||Calories from Fat 56|
|% Daily Value|
|Total Fat 8g||11%|
|Saturated Fat 3g||14%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 58g||21%|
|Dietary Fiber 12g||42%|
|Vitamin K 25mcg|