Description
A warm and comforting vegetable chicken soup, perfect for chilly days.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 cup diced yellow onion (about ½ a large onion)
- 3 large garlic cloves, minced
- 1 cup thinly sliced celery
- 1 cup diced carrots
- 1 (28 ounce) can diced tomatoes
- 2 tablespoons tomato paste
- 4 to 6 cups low sodium chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 tablespoon dried parsley
- 1 ½ teaspoon kosher salt
- ½ teaspoon ground pepper
- ¼ to ½ teaspoon red pepper flakes (depending on desired spice level)
- ⅔ cup ditalini pasta
- 1 cup fresh green beans, trimmed and cut into 1-inch pieces (frozen works too!)
- 1 (15 ounce) can kidney beans, drained and rinsed
- 2 cups shredded rotisserie chicken, roughly chopped
- Fresh chopped parsley, for topping
- Grated parmesan, for topping
Instructions
- In a large soup pot over medium heat, add oil and onion. Sauté for 5 to 7 minutes, stirring often, until softened.
- Add garlic and continue cooking for 2 to 3 minutes.
- Add celery and carrots. Cook for 5 minutes, stirring often so nothing sticks or burns.
- Add tomatoes, tomato paste, broth, and seasonings. Stir well and bring to a boil.
- Reduce heat to a simmer and cook, uncovered, for 10 minutes on low.
- Add pasta, green beans, kidney beans, and shredded chicken. Continue cooking for about 10 minutes, or until the pasta is tender.
- Serve topped with parsley, grated parmesan cheese, and more red pepper flakes.
Notes
- This soup is customizable; feel free to add other vegetables you have on hand.
- To make it vegetarian, substitute the chicken with more beans or veggies and use vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 720mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 50mg