CHUNKY CHICKEN SOUP WITH PASTA SHELLS

Chunky Chicken Soup with Pasta Shells image

Number Of Ingredients 12

1 tablespoon olive or vegetable oil
2 medium onions, chopped (1 cup)
1 , medium green bell pepper, , chopped (1 cup)
2 medium carrots chopped (1 cup)
2 cloves garlic, finely chopped
2 cans (14 1/2 ounces each) ready-to-serve chicken broth
1 can (14 1/2 ounces) diced tomato, undrained
1 can (15 to 16 ounces) kidney beans, rinsed and drained
1 cup diced cooked chicken
2 teaspoons chopped fresh basil leaves or 1/2 teaspoon dried basil leaves
1/2 cup uncooked small pasta shell (2 ounces)
1/4 cup shredded Parmesan cheese

Steps:

1. Heat oil in Dutch oven over medium-high heat. Cook onions, bell pepper, carrots and garlic in oil 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender.2. Stir in broth, tomatoes, beans, chicken and basil. Heat to boiling reduce heat to medium-low. Cook 10 minutes, stirring occasionally.3. Stir in pasta. Cook 10 to 12 minutes, stirring occasionally, until pasta is tender. Top each serving with cheese.wing it!Great for a quick hearty meal, this soup is perfect anytime served with soft breadsticks or a loaf of ficelle, which is a long and thin version of French bread.1 SERVING: Calories 380 (Calories from Fat 90) Fat 10g (Saturated 3g) Cholesterol 35mg Sodium 1500mg Carbohydrate 54g (Dietary Fiber 11g) Protein 30g * % DAILY VALUE: Vitamin A 100% Vitamin C 40% Calcium 18% Iron 28% * DIET EXCHANGES: 3 Starch, 3 Vegetable, 2 Lean Meat * CARBOHYDRATE CHOICES: 3 1/2From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves