Hearty chicken-vegetable soup. | Recipe Finder

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6servings
20minutes

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Source: www.mixingbowl.comReport recipe

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Nutrition Info . . .

Nutrients	Proteins, Lipids, Carbohydrates, Cellulose
Vitamins	A, B₁, B₂, B₃, B₉, B₁₂, H, C
Minerals	Zinc, Copper, Chromium, Calcium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

1 yellow squash, cut into 1 tbsp olive oil.
1 zucchini squash, cut into 1/2"-pieces.
1 ( 14 1/2 oz can,) diced tomatoes in juice w/ basil, oregano and garlic.
2 ( 14 1/2 oz cans,) lower-sodium chicken broth.
1 ( 16 oz can,) red kidney beans.
1/2 cup uncooked mini farfalle pasta.
2 cups chopped, skinless, boneless cooked chicken.
1/4 cup chopped fresh parsley.
1/4 cup grated reduced-fat parmesan cheese

Instructions Jump to Ingredients ↑

In pot, heat oil over medium heat. Add both squashes, cook, stirring occasionally until almost tender, about 5 min. Stir in tomatoes w/ their juice, broth, beans w/ their liquid, and pasta. Bring to a simmer. Cook, stirring occasionally until pasta is tender, about 12 min. Add chicken. Heat through for about 2-3 mins. Season to taste w/ salt and pepper. Serve sprinkled w/ parsley and parmesan cheese.

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