Bean, Chicken and Pasta Soup - Recipe

I have been on a soup kick lately for lunches.
There is nothing like a hot bowl to warm and fill you up.
I stumbled upon a recipe in the Taste of Home Comfort Food Diet Cookbook that I just had to try.
The recipe took very little time to make and is so tasty.
I kept some out to have for lunches and froze the rest for later.
Dh finally had some for lunch yesterday and just raved about how good it was.
*pats herself on the back*
I left out the basil (makes me sick) and opted to place in the chicken (was a left over).
This is defiantly one soup that will be made again in this household.


* Exported from MasterCook *

Bean, Chicken and Pasta Soup

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup pasta -- small pasta shape or elbows
1/2 cup celery rib -- thinly sliced
2 medium carrots -- sliced
1 medium onion -- chopped
1/2 teaspoon garlic -- minced
1 tbl olive oil
3 cups water
14 ounces diced tomatoes -- this would be one can
48 ounces low sodium chicken broth
1/2 teaspoon rosemary -- dried
1/8 teaspoon black pepper
1 can cannellini beans -- rinsed and drained
2 cups spinach -- shredded fresh
3/4 cup chicken breast, no skin, no bone, R-T-C -- chopped

• Cook pasta according to the package directions. Meanwhile, in a large saucepan, saute the celery, carrots, onion and garlic in oil for 5 minutes. Stir in the water, tomatoes, broth, rosemary, salt and pepper. Bring to a boil.
• Reduce heat, cover and simmer for 10 minutes or until carrots are tender.
• Stain pasta, stir into vegetable mixture. Add the beans; heat through.
• Stir in spinach; cook until spinach is wilted, about 2 minutes.

Arthor:
"Maria Gooding"
Source:
"Taste of Home Comfort Food Diet Cookbook"
Copyright:
"2009"
Yield:
"10 "
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Per Serving: 367 Calories; 23g Fat (54.4% calories from fat); 17g Protein; 26g Carbohydrate; 5g Dietary Fiber; 11mg Cholesterol; 316mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 4 1/2 Fat.

NOTES:

• You can use white kidney beans if you would like in place of the cannellini beans.
• I used about 1/2 cup of frozen cooked spinach without a problem.
• Can sprinkle Parmesan cheese on top.
• You can add in more water if you would like.
• I used low sodium, reduced fat chicken broth.