1 Onion, thinly sliced
2+ Carrots, chopped
1-2 Zucchini, thinly sliced
4 oz whole green beans, halved
2 celery stalks, thinly sliced
3 Tbsp olive oil
49 1/2 oz can Chicken Broth
1/4 - 1/2 c. Water
1 Chopped tomatoes (14 oz can)
1 Tbsp Fresh Basil (1/2 Tbsp dried)
1 tsp Fresh Thyme (1/2 tsp dried)
1 Kidney Beans (14 oz can)
1 Cannellini Beans (14 oz can)
1/3 Dry pasta noodles
Fresh Parmesan cheese
Salt and pepper to taste
Directions:
1. Put all the fresh vegetables into a large saucepan with the olive oil. Heat until sizzling then cover, lovwe the heat and sweat the veggies for 15 minutes, shaking the pan occasionally.
2. Add the chicken and water, tomatoes, herbs, and sasoning. Bring to boil, replace the lid and simmer gently for about 30 minutes.
3. Add the beans (with their juices) and the dried pasta, and simmer for another 10 minutes (make sure the pasta is done)
4. Check the seasoning and serve hot and sprinkle with parmesan cheese if desired.
5. Serve with freshly sliced sour dough bread and olive/balsamic vinegar dip to complete meal (or rolls or toast)
This recipe serves 4-6 servings depending on the serving size.
This soup freezes really well. To freeze, place cooked soup servings into small containers and cover with lids. Place covered containers on a cookie sheet or place them so they sit level in the freezer until frozen. Typically 24 hours. Once frozen you can pop them out of the containers, wrap indicidually with plastci wrap, and put into gallon size freezer Zip Lock bags to store in the freezer. Soup will freeze well for 6 months or so. To reheat just take one of the plastic wrapped soups, lace in a bowl and heat in the microwave or put in a small sauce pan and reheat on stove top.
