Chicken and Vegetable soup

By Mary-10

Ingredients

• 1 1/2 tablespoons extra virgin olive oil
• 1 cup chopped onion
• 1/2 cup chopped carrot
• 1 tablespoon minced fresh garlic
• 1/4 teaspoon salt
• 1 thyme sprig
• 3 cups fat free lower sodium chicken broth
• 1 (14.5 ounce) can no salt added, fire roasted diced tomatoes, undrained.
• 1/2 cup uncooked orzo or pastina ( tiny star shaped pasta)
• 5 ounces green beans cut into 1 inch pieces ( about 1 cup )
• 1 cup shredded skinless, boneless rotisserie chicken breast
• 2 ounces fresh Parmesan cheese, grated (about 1/2 cup)

Preparation

Step 1

Heat a Dutch oven over medium high heat. Add oil to pan; swirl to coat. Add onion and next 5 ingredients (through thyme) to pan; saute 4 minutes Add broth and tomatoes; bring to a boil. Add pasta and beans; cook 5 minutes. Stir in chicken, and sprinkle with cheese. Discard thyme.