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.
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).
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.
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
Printable Recipe
Mediterranean Chicken, Bean & Pasta Soup
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.
Emily Malloy
Simply marvelous.
Priscilla - She's Cookin'
Your new look is fantastic - especially love the maple leaf in Canuck 🙂 Love a delicious soup with plenty of veggies!
Pacheco Patty
Love this soup, perfect for dinner this time of year. The new header looks wonderful, unique design- nice update:)
Winnie
Oh my goodness...your new design is just gorgeous! I popped over because I am unveiling my new site design later today and I was updating my blogroll to add you. The soup looks marvelous, too- perfect for fall and keeping away the creepy crawlies, as you say!
Maria
I am ready for soup season! LOVE the new look Dara!
Cristie
It's so nice to have the cool in the mornings, isn't it? Your soup sounds delicious and it's beautiful as well. Your blog is very happy with it's clean new look 🙂
I've made several of your recipes over the last few weeks and they have all turned out wonderfully. You are wonderful cook.
A SPICY PERSPECTIVE
Love the new blog look--I'm working on a new look myself! This soup loos perfect for fall, so hearty!
Suzanne aka vivisue
LOVE the new, fresh look of your blog - but of course, I loved the other one, too. I can't wait until cooler weather comes around because we are soup fanatics. This one will be first on the menu as soon as we hit something other than iced tea weather. LOL! Great post!
Kristen
Does your blog look different? Am I going crazy?
The soup sounds wonderful for those cold days of autumn and winter. We are still in the 80s here in the high country of Arizona, but by October, the evenings should be cool enough for this lovely soup.
oneordinaryday
Yes, the start of school always means someone's gonna be coming down with a cold. Soup's the perfect cure and yours looks delicious. Great photos and a great recipe.