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Mediterranean Chicken, Bean & Pasta Soup
- 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
Directions:View on Cookin Canuck
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