Tuscan Chicken Soup

By mahto

Ingredients

• SERVINGS: 6
• 2 carrots, chopped (about 1 c)
• 1 rib celery, chopped (about 1/2 c)
• 2 Tbsp olive oil
• 1 med onion, chopped (about 1 c)
• 4 lg cloves garlic, minced
• 1 lg bay leaf (or 2 sm)
• 8 c low-sodium chicken broth
• 3 c shredded roasted skinless chicken breast (1 lb)
• 3 plum tomatoes, diced
• 1/2 c grated zucchini (about 1 med)
• 1 can (15 oz) no-salt-added cannellini beans, rinsed and drained
• 1 can (14 oz) artichoke hearts in water, drained, rinsed, and roughly chopped
• 1 Tbsp chopped fresh oregano or 1/2 Tbsp dried
• 1 Tbsp finely chopped fresh sage or 1/2 Tbsp dried
• 1 Tbsp fresh thyme or 1/2 Tbsp dried
• 12 thin slices Parmesan cheese, cut with vegetable peeler (optional)

Preparation

Step 1

1. PLACE carrots and celery in small microwaveable bowl. Add ¼ cup water and cover top of bowl loosely with plastic wrap. Microwave on high 5 minutes or until vegetables are almost tender.
2. HEAT oil in stockpot over medium heat. Add onion and saute 5 to 7 minutes. Add garlic and saute another 1 to 2 minutes. Add steamed vegetables and bay leaf. Saute 4 to 5 minutes longer.
3. POUR in broth. Add chicken, tomatoes, zucchini, beans, and artichoke hearts. Simmer 30 minutes. Remove and discard bay leaf. Add oregano, sage, and thyme and simmer an additional 5 minutes. Top each bowl with 2 slices of cheese, if desired.

NUTRITION (per serving) 373.4 cal