Tuscan Chicken Soup

Name: Tuscan Chicken Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings.
Cuisine: Europe, Italian
Ingredients: 1 small onion, chopped; 1 small carrot, sliced; 1 tablespoon olive oil; 2 cans (14-1/2 ounces each) chicken broth; 1 cup water; 3/4 teaspoon salt; 1/4 teaspoon pepper; 1 can (15 ounces) cannellini beans, rinsed and drained; 2/3 cup uncooked small spiral pasta; 3 cups thinly sliced fresh escarole or spinach; 2 cups shredded cooked chicken

TOTAL TIME: Prep: 15 min. Cook: 20 min. YIELD: 4 servings.

Change up your traditional chicken soup by adding delicious white kidney beans. It is also a great way to use up cooked chicken. —Rosemary Goetz, Hudson, New York

Ingredients

1 small onion, chopped
1 small carrot, sliced
1 tablespoon olive oil
2 cans (14-1/2 ounces each) chicken broth
1 cup water
3/4 teaspoon salt
1/4 teaspoon pepper
1 can (15 ounces) cannellini beans, rinsed and drained
2/3 cup uncooked small spiral pasta
3 cups thinly sliced fresh escarole or spinach
2 cups shredded cooked chicken

Directions

1. In a large saucepan, saute onion and carrot in oil until onion is tender. Add the broth, water, salt and pepper; bring to a boil. Stir in beans and pasta; return to a boil.
2. Reduce heat; cover and simmer for 15 minutes or until pasta and vegetables are tender, stirring occasionally. Add escarole and chicken; heat through.

Nutrition Facts

1-1/2 cups: 329 calories, 10g fat (2g saturated fat), 67mg cholesterol, 1542mg sodium, 30g carbohydrate (3g sugars, 6g fiber), 28g protein.

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