Tuscan Chicken Soup

By MJH

MAKES: 4 servings.
1 cup equals 329 calories, 10 g fat (2 g saturated fat), 67 mg cholesterol, 1,542 mg sodium, 30 g carbohydrate, 6 g fiber, 28 g protein.

Ingredients

• 1 small onion, chopped
• 1 small carrot, sliced
• 1 tablespoon olive oil
• 2 cans (14-1/2 ounces each) chicken broth
• 1 cup water
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
• 2/3 cup uncooked small spiral pasta
• 3 cups thinly sliced fresh escarole or spinach
• 2 cups shredded cooked chicken

Details

Adapted from tasteofhome.com

Preparation

Step 1

In a large saucepan, saute onion and carrot in oil until onion is tender. Add the broth, water, salt and pepper; bring to a boil.
Stir in beans and pasta; return to a boil.

Reduce heat; cover and simmer for 15 minutes or until pasta and vegetables are tender, stirring occasionally.
Add escarole and chicken; heat through.