Ready in: 60 minutes
Servings: 10-12
Ingredients:
2 Tablespoons Olive Oil
2 small onions (small diced)
1 carrot (small diced)
1 celery stalk (small diced)
2 garlic cloves (minced)
2 -15oz. cans diced tomatoes
2 cups chicken broth
3 cups vegetable broth
1 cup red kidney beans
1 cup zucchini (medium diced)
2 Tbsp. tomato paste
1 teaspoon oregano
1 teaspoon basil
1-1/2 cups Ditalini Rigato pasta
Parmesan cheese (as desired)
Directions
- In a large stockpot, on low-med heat, add oil.
- Add onions, carrots, and celery (mirepoix), sauté until onions are translucent.
- Add garlic, stir for a few seconds, then add diced tomatoes and juices, chicken, and vegetable broth. Stir together ingredients.
- Add kidney beans, zucchini, tomato paste, oregano, and basil. Stir together. Simmer for 25 minutes.
- Last 15 minutes, add pasta.
- Let simmer for additional 20 – 30 minutes.
- Garnish with parmesan cheese (optional)
Serve immediately or store in the refrigerator until ready to use.
Aunt Carmen
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