Mediterranean Chicken, Bean & Pasta Soup
Easy and delicious, this Mediterranean chicken, bean and pasta soup is perfect for meal prep dinners!
Servings: 4 to 6
Calories: 402kcal
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.
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