This recipe is delicious! I made it a few weeks ago, in preparation for the cooler weather. Now that it's cold outside, this is the perfect soup to make you all warm on the inside.
2 tsp olive oil
1 large shallot, minced
2 medium carrots, cut into thin half-circles
2 large celery stalks, cut into 1/2-inch pieces
1 can (28 oz.) whole tomatoes, finely chopped, including juices
5 cups low-sodium chicken broth
2 bay leaves
2 cups chopped, cooked chicken
1 can (15 oz.) cannellini beans, drained and rinsed
1/2 cup ditalini (small, short pasta tubes)
1/4 cup finely chopped fresh parsley
8 fresh basil leaves, thinly sliced
Grated parmesan cheese
1. Heat 2 teaspoons olive oil in a large saucepan set over medium-high heat. Add 1 large shallot, minced, 2 medium carrots, cut into half-circles, and 2 large stalk celery, cut into 1/2-inch pieces. Saute until the vegetables are beginning to soften, 2 to 3 minutes.
3. Uncover the soup, remove the bay leaves, add 2 cups chopped cooked chicken, 1 can (15 oz.) cannellini beans, and 1/2 cup ditalini pasta (small, short tubes).