Chicken-Vegetable Soup - cooking recipe

Ingredients

1/2 cup ditalini or 1/2 cup small elbow macaroni
6 cups canned chicken broth
2 medium tomatoes, seeded and cut into chunks
4 carrots, trimmed,peeled chopped into 1 inch pieces
2 small onions, peeled and trimmed
4 ounces French haricots vert, thin short green beans,ends trimmed
2 small zucchini, cut into 1/2 inch pieces
3 cloves garlic, chopped
1 cup shredded roast chicken (optional)
1/4 cup packed fresh basil leaf, cut into thin strips
1 1/2 teaspoons kosher salt
fresh ground black pepper
olive oil
grated parmesan cheese (optional)

Preparation

In large pot of salted boiling water, cook pasta until a dente.
Drain and refresh under cold water; reserve.
In medium saucepan, combine broth, tomatoes, carrots, onions, haricots verts, zucchini and garlic.
Cover and bring to boil.
Reduce heat to a simmer and cook, uncovered, for 15 minutes.
Add chicken, basil, pasta, salt and pepper.
Cook 2 minutes.
Stir in olive oil.
Serve hot or at room temperature.