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    Home » Soups

    Mediterranean Chicken, Bean & Pasta Soup Recipe

    Published: Sep 11, 2010 · Modified: Sep 11, 2019 by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 50 Comments

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    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.

    MedChickenBeanSoup1

    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).

    MedChickenBeanSoup2

    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.

    MedChickenBeanSoupLS

    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

    Mediterranean Chicken, Bean & Pasta Soup

    Easy and delicious, this Mediterranean chicken, bean and pasta soup is perfect for meal prep dinners!
    4.67 from 3 votes
    Print Pin Rate
    Course: Soups
    Cuisine: Mediterranean
    Keyword: Healthy Dinner Recipes
    Prep Time: 10 minutes
    Cook Time: 35 minutes
    Total Time: 45 minutes
    Servings: 4 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
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    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.

    Nutrition

    Calories: 402kcal | Carbohydrates: 54g | Protein: 34g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 491mg | Potassium: 1573mg | Fiber: 9g | Sugar: 8g | Vitamin A: 5710IU | Vitamin C: 26.6mg | Calcium: 174mg | Iron: 6.7mg
    Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

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      Reader Interactions

      Comments

      1. roll off dumpsters

        February 18, 2013 at 2:01 am

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        enough for me. {In my opinion|Personally|In my view},
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        Reply
      2. Michaela

        March 04, 2011 at 6:58 am

        Looks delicious & beautiful! Thanks for sending us the link!
        Michaela @finecooking

        Reply
      3. Raquelle

        January 04, 2011 at 12:04 am

        I made this for my beau Carlos and I and Carlos absolutely loved it (so did I as a matter of fact). Your recipes are always a huge hit with him.

        Reply
      4. Sandra :)

        December 13, 2010 at 10:06 pm

        BRRRRRRrrrr it's a cold wintery blustery day here (windchill = -21C, ouch!) so I cooked up a pot of this soup with a couple of changes based on ingredients I have on hand (turkey instead of chicken and barley instead of pasta) - it smells and looks delicious 🙂 I'm making grilled cheese sandwiches to go along with it - thanks for a great recipe!

        Reply
      5. Heidi

        December 01, 2010 at 8:02 am

        I made this tonight and it was yummy! I'm posting about it tomorrow, I've copied your recipe and given you credit. Let me know if that isn't okay. Thanks for sharing! I hope to try more of your recipes

        Reply
      6. krista resnick

        September 27, 2010 at 2:03 am

        made this soup over the weekend and it was FABULOUS!!!!! thank you!!!!

        Reply
      7. Jeanette

        September 26, 2010 at 12:23 pm

        What a beautiful looking soup! Sounds so easy and tasty too.

        Reply
      8. Cookin' Canuck

        September 26, 2010 at 2:34 am

        Thanks again for all of your comments. I truly appreciate each of you taking the time to write a note.

        Shannon - Thanks so much for letting me know that you and your family enjoyed this soup. Please tell your son I am honored that the soup made it near the top of his "favorite" list.

        Reply
      9. Shannon

        September 26, 2010 at 12:35 am

        I made this soup for dinner tonight (have had it on my "to make" list ever since you posted it. It was delicious and very easy to make! I used rotisserie chicken and a quart of tomatoes that I canned last fall. My 8-year old son exclaimed that he loved it and it's now his second favorite food (behind mac & cheese)!

        Reply
      10. Kristen

        September 20, 2010 at 10:39 pm

        Your pictures have me wanting to reach into my screen and grab a cup of soup. Lovely!

        Reply
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      I'm Dara, a Canadian living in the U.S. and sharing my favorite healthy recipes. My cooking motto is that healthy eating never needs to be boring!

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