Mediterranean Chicken, Bean and Pasta Soup

Easy to make soup. Very flavorful. I got the recipe from Pioneer Woman website submitted by cookincanuck.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 2  teaspoons olive oil
• 1  shallot, minced
• 2  carrots, cut in thin slices
• 2  celery, stalks cut in pieces
• 28  ounces whole tomatoes, undrained and chopped
• 5  cups fat free chicken broth
• 2  bay leaves
• 2  cups chicken, cooked and chopped
• 15  ounces cannellini beans, drained and rinsed
• 1⁄2 cup  ditalini pasta
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 1⁄4 cup parsley, finely chopped
• 8  leaves basil, thinly sliced
• 1⁄3  grated parmesan cheese

Directions

1. Heat oil in a large saucepan over med-hi heat.
2. Add shallot, celery, and carrots.
3. Saute until the veggies are beginning to soften, 2-3 minutes.
4. Add chopped tomatoes with juice, broth, and bay leaves.
5. Bring to a boil, then lower heat to med-low, partially cover and simmer for 20 minutes.
6. Uncover soup, remove the bay leaves, add cooked chicken, beans and pasta.
7. Increase the hea to med-hi and cook until the pasta is al dente, about 10 minutes.
8. Season with salt and pepper, add 1/4 cup dinely chopped fresh parsleyndn 8 leaves fresh basil, thinly sliced.
9. Garnish with grated parmesan cheese.
10. Serve.