Peg’s Italian Chicken and Vegetable Soup...

 

• 2-3 tablespoons olive oil

• 1/2 cup sliced carrots

• 1 sliced zucchini

• 4 small vine ripened tomatoes, chopped

• 2 T Italian seasoning

• Salt and pepper

• 1 can red kidney beans, drain and rinse

• 3 boneless, skinless chicken breasts, boiled and cut into bite-sized pieces

• 3 cups vegetable broth

• 3 cups water

• 1 jar spaghetti sauce

• 1-2 cups pasta

• Grated Parmesan, optional

Heat soup pot or Dutch oven pan, add olive oil. Sauté cut up zucchini, carrots and tomatoes. Add garlic and continue to sauté until veggies are tender. Add Italian seasoning, salt and pepper. Add 1 can drain and rinsed kidney beans and the cooked and diced chicken and stir for a few minutes. Add vegetable broth and water and add in 1 jar spaghetti sauce. Now add some pasta…any kind you’d like, about 1-2 cups. Bring to a boil; reduce heat, and simmer, uncovered, for 10-15 minutes. Top each serving with grated Parmesan cheese. Serve with good Italian garlic bread or rolls.