This is one of my all time favorite soups. It is so full of wonderful flavors, and packed with so much good for you stuff, it is like health in a bowl. It is delicate, yet hearty. I roasted 2 chicken breasts, and shredded them up and put them up over the top to add some extra protein, but it is not necessary. It is a very versatile soup... you can throw in summer squash, or sausage, or whatever you fancy. Chick peas would be good in the too. I love the fire roasted tomatoes and the flavor it lends to the dish too. Easy and delicious!
- 1-2 TBSP olive oil
- 1 sm/med onion, diced
- 3 stalks celery, diced
- 1 cup chopped carrots
- 4 cloves garlic
- 6 cups low sodium chicken broth
- 2 cups water
- 1 zucchini, cut into chunks
- 1 can diced tomatoes (I used fire-roasted)
- 1 can great northern beans, rinsed and drained
- 1 can kidney beans, rinsed and drained
- 1 can black beans, rinsed and drained
- 1 cup pasta
- 1/2 tsp oregano
- 2 TBSP chopped fresh basil
- chopped spinach (opt.)
- 1 cup green beans cut small or Italian green beans
- Parmesan cheese
In a big soup pot, place oil, diced onion, celery and carrots. Cook over medium high for about 5-7 minutes, until tender. Add minced garlic and cook for another minute. Add chicken broth, water, and zucchini, and cover and let simmer on med-low for about 20 minutes or longer (I cooked mine about 35 because I got busy). Add all the beans, tomatoes, pasta and spices and spinach, if using. Cook until pasta is al dente, about 15-20 minutes. Season to taste. Serve with lots of Parmesan Cheese.
To roast the chicken, preheat oven to 400. Drizzle breasts with olive oil and season with season salt or a rub of some sort. Bake for 20-30 minutes, depending on thickness, until no longer pink. Shred and put over soup.