Healthified Chicken Minestrone Soup

 

1

tablespoon olive oil

1

cup sliced carrots

1/2

cup chopped celery

1/2

cup chopped onion

5 1/4

cups Progresso® reduced-sodium chicken broth

2

(15 oz) cans Progresso® cannellini beans (white kidney beans), rinsed and drained

8

ounces skinless, boneless chicken breast, cut into bite-size pieces

1

cup fresh green beans cut into 1/2-inch pieces (4 ounces)

1/4

teaspoon black pepper

1

cup dried multigrain bow tie pasta

1

medium zucchini, quartered lengthwise and cut into 1/2-inch-thick slices

1

(14.5 oz) can Muir Glen® diced tomatoes with basil and garlic undrained

• 1 In a 5- to 6-quart Dutch oven heat oil over medium heat. Add carrots, celery, and onion; cook for 5 minutes, stirring frequently. Add chicken broth, cannellini beans, chicken, green beans, and pepper. Bring to boiling; add uncooked pasta. Reduce heat. Simmer, uncovered, for 5 minutes.
• 2 Stir in zucchini. Return to boiling; reduce heat. Simmer, uncovered, for 8 to 10 minutes more or until pasta is tender and green beans are crisp-tender. Stir in undrained tomatoes; heat through.