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Chicken minestrone soup

Agriculture.com Staff 07/06/2010 @ 5:17pm

Nothing is more appealing on a cold, blustery winter's day than a bowl of hot soup. Besides being economical, this comforting dish is also nourishing. And the delicious aroma of this hearty soup simmering on the stove says love with a capital L.

Start to finish: 45 minutes

1 tablespoon olive oil
1 cup sliced carrots
1/2 cup chopped celery
1/2 cup chopped onion
3 14-ounce cans reduced-sodium chicken broth
2 15-ounce cans cannellini beans (rinsed and drained)
8 ounces skinless, boneless chicken breast, cut into bite-size pieces
1 cup fresh green beans cut into half-inch pieces (4 ounces)
1/4 teaspoon ground black pepper
1 cup dried bow tie pasta
1 medium zucchini, quartered lengthwise and cut into half-inch-thick slices
14-1/2-ounce can diced tomatoes with basil, garlic and oregano (undrained)

1. In 5- to 6-quart Dutch oven, heat oil over medium heat. Add carrots, celery, and onion; cook 5 minutes, stirring frequently. Add chicken broth, cannellini beans, chicken, green beans, and pepper. Bring to boil; add uncooked pasta. Reduce heat. Simmer, uncovered, 5 minutes.

2. Stir in zucchini. Return to boiling; reduce heat. Simmer, uncovered, 8 to 10 minutes more or until pasta is tender and green beans are crisp-tender. Stir in tomatoes; heat through. Makes 8 servings.

Nutrition Facts Per Serving: 173 calories, 3 g total fat, 16 mg cholesterol, 818 mg sodium, 27 g carbohydrates, 7 g dietary fiber, 17 g protein.

Nothing is more appealing on a cold, blustery winter's day than a bowl of hot soup. Besides being economical, this comforting dish is also nourishing. And the delicious aroma of this hearty soup simmering on the stove says love with a capital L.

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