I love this soup. It has great flavor without being too full of noodles or spices.
From October 2012 Cooking Light magazine.
1.5 tablespoons EVOO
1 cup chopped onion
1/2 cup chopped carrot (I didn’t have any and it was still great…)
1 tablespoon minced fresh garlic
1/2 teaspoon black pepper
1/4 teaspoon salt
1 thyme sprig (I only had dried thyme and used about a teaspoon)
3 cups fat-free, low sodium chicken broth (I used about 4 and it could even have more, it tends to run a little dry with leftovers…)
1 (14.5) ounce can fire-roasted diced tomatoes, undrained
1/2 cup uncooked orzo or pastina
5 ounces green beans (about 1 cup) (I used frozen beans. You could really use any veggies you like here…)
1 cup shredded skinless, boneless rotisserie chicken breast (I used chicken made in the crock pot, then shredded)
2 ounces fresh Parmesan cheese, grated
1. Heat a Dutch oven over medium-high heat. Add oil to pan, swirl to coat.
2. Add onion and next 5 ingredients (through thyme) to pan. Sauté for about 4 minutes or until onion is soft.
3. Add broth and tomatoes; bring to a boil.
4. Add pasta and beans; cook 5 minutes.
5. If you used a thyme sprig, remove and throw away.
6. Stir in chicken, and sprinkle with cheese.
7. Enjoy! Especially with a good slice of buttered bread or rolls 🙂