Mediterranean Chicken, Bean And Pasta Soup - cooking recipe

Ingredients

2 teaspoons olive oil
1 shallot, minced
2 carrots, cut in thin slices
2 celery, stalks cut in pieces
28 ounces whole tomatoes, undrained and chopped
5 cups fat free chicken broth
2 bay leaves
2 cups chicken, cooked and chopped
15 ounces cannellini beans, drained and rinsed
1/2 cup ditalini pasta
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup parsley, finely chopped
8 leaves basil, thinly sliced
1/3 grated parmesan cheese

Preparation

Heat oil in a large saucepan over med-hi heat.
Add shallot, celery, and carrots.
Saute until the veggies are beginning to soften, 2-3 minutes.
Add chopped tomatoes with juice, broth, and bay leaves.
Bring to a boil, then lower heat to med-low, partially cover and simmer for 20 minutes.
Uncover soup, remove the bay leaves, add cooked chicken, beans and pasta.
Increase the hea to med-hi and cook until the pasta is al dente, about 10 minutes.
Season with salt and pepper, add 1/4 cup dinely chopped fresh parsleyndn 8 leaves fresh basil, thinly sliced.
Garnish with grated parmesan cheese.
Serve.