Fresh Basil and Navy Bean Soup

By jkenb

Ingredients

• 4 cups reduced-sodium chicken broth
• 4 ounces dried medium shell pasta (1 1/3 cups)
• 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 extra-virgin olive oil
• Kalamata olives
• Parmesan cheese

Preparation

Step 1

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