1 14.5 oz can diced tomatoes with basil, garlic, and oregano, undrained
Instructions
1. In a 5 to 6 qt Dutch oven, cook carrots, celery,
and onion in hot oil over medium heat for 5 minutes,
stirring occasionally.
2. Stir in broth, cannellini beans, chicken, green
beans, and 1/4 tsp pepper. Bring to boiling. Stir in
pasta- reduce heat. Simmer, uncovered, for 5
minutes.
3. Stir in zucchini and/or yellow squash. Return
to boiling; reduce heat. Simmer, uncovered, for 8
to 10 minutes more or until pasta is tender and
green beans are crisp-tender. Stir in tomatoes;
heat through. Sprinkle each serving with oregano
and additional pepper if desired.
Originally Submitted
9/11/2013
0 Out of 5 from
0 reviews
You can add this Chicken Minestrone Soup recipe to your own private DesktopCookbook.
