Name: Mediterranean Chicken, Bean & Pasta Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 2 teaspoon olive oil; 1 large shallot (minced); 2 medium carrots (cut into thin half-circles); 2 large celery stalks (cut into 1/2-inch pieces); 1 28 ounce can whole tomatoes, ( finely chopped, including juices); 5 cups low-sodium chicken broth; 2 bay leaves; 2 cups chopped (cooked chicken); 1 15 ounce can cannellini beans (drained and rinsed); 1/2 cup ditalini (small, short pasta tubes); 1/4 cup finely chopped fresh parsley; 8 fresh basil leaves (thinly sliced); grated Parmesan cheese

Mediterranean Chicken, Bean & Pasta Soup Recipe

Autumn. This word fills my senses with a multitude of pleasant sensations - the crisp bite of the morning air, the crackle of the leaves beneath my feet, and the rainbow of colors painted across the trees. With the start of school and soccer, the kids look forward to spending more time with their friends (and less time with those fuddy-duddies known as Mum and Dad). Close-knit friendships bring plenty of joy to their lives... and plenty of germs into our home. Besides telling the filthy little munchkins to wash their hands and keep their fingers out of their noses (sigh), there is not much I can do about the onslaught of creepy crawlies. So, I do what any self-respecting food-obsessed mother would do. I make soup. Batches and batches of it.

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. Along with my Crockpot Chicken, Black Bean & Chipotle Pepper Soup, this will be a meal that we are sure to enjoy many times over the cold-weather months, in sickness and in health.

Heat 2 teaspoons olive oil in a large saucepan set over medium-high heat. Add 1 large shallot, minced, 2 medium carrots, cut into half-circles, and 2 large stalk celery, cut into ½-inch pieces. Saute until the vegetables are beginning to soften, 2 to 3 minutes.

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Add 1 can (28 ounces) whole tomatoes, finely chopped, with juices, 5 cups low-sodium chicken broth, and 2 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 2 cups chopped cooked chicken, 1 can (15 oz.) cannellini beans, and ½ cup ditalini pasta (small, short tubes).

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Increase the heat to medium-high and cook until the pasta is al dente, about 10 minutes.

Season with salt and pepper, add ¼ cup finely chopped fresh parsley and 8 leaves fresh basil, thinly sliced. Garnish with grated Parmesan cheese. Serve.

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Other soups with chicken and beans:
Cookin' Canuck's Crockpot Chicken, Black Bean & Chipotle Pepper Soup
Kalyn's Kitchen's Chicken, Black Bean & Cilantro Soup
The Sweet's Life's Salsa Chicken & Black Bean Soup

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Mediterranean Chicken, Bean & Pasta Soup

Easy and delicious, this Mediterranean chicken, bean and pasta soup is perfect for meal prep dinners!

4.50 from 4 votes

Print Pin Rate

Course: Soups

Cuisine: Mediterranean

Keyword: Healthy Dinner Recipes

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings: to 6

Calories: 402kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

2 teaspoon olive oil
1 large shallot minced
2 medium carrots cut into thin half-circles
2 large celery stalks cut into ½-inch pieces
1 28 ounce can whole tomatoes, finely chopped, including juices
5 cups low-sodium chicken broth
2 bay leaves
2 cups chopped cooked chicken
1 15 ounce can cannellini beans drained and rinsed
½ cup ditalini small, short pasta tubes
¼ cup finely chopped fresh parsley
8 fresh basil leaves thinly sliced
grated Parmesan cheese

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 ¼ cup finely chopped fresh parsley and 8 leaves fresh basil, thinly sliced. Garnish with grated Parmesan cheese. Serve.