Fresh Basil and Navy Bean Soup

By nlhartman

Ingredients

• 4 oz Low sodium chicken broth
• 1 1/3 c. dried medium shell pasta
• 1 14 1/2 ounce can diced tomatoes
• 1/4 teaspoon crushed red pepper (optional)
• 1 15 ounce can navy beans, rinsed and drained
• 1 cup chopped cooked chicken breast
• 1 cup fresh arugula
• 1/2 cup chopped fresh basil
• 1 tablespoon extravirgin olive oil
• Kalamata olives
• Parmesan cheese

Details

Servings 4
Adapted from bhg.com

Preparation

Step 1

In a 4-quart Dutch oven bring broth to boiling. Add the pasta, undrained tomatoes, and crushed red pepper, if desired. Return to boiling; reduce heat. Cover and cook for 10 minutes or until pasta is just tender.

Stir in remaining ingredients; heat through. Season to taste. Top with Parmesan cheese and kalamata olives.