Fresh Basil and Navy Bean Soup
By jkenb
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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
Details
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.
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