This soup was sooo good! I used very little chicken since the pasta has so much protein! If you haven't tried all the new lentil and pea and bean pastas available then you are missing out. They are marvelous and full of satiating protein!
3 Chicken Thighs cut up into chunks to cook faster
1/2 Vidalia Onion chopped
1 Carrot chopped thin
1 big or two small garlic cloves
Salt and pepper
1 Cup Crushed Tomatoes in Puree
3 Cups Chicken Broth
1/2 Red Bell Pepper chopped
Handful of green beans chopped
1/2 TBS Basil, Thyme, Parsley
A pinch of crushed red pepper
Chickpea shell pasta
Parmesan or Manchego cheese
Preheat the oven to 425
Coat Chicken Thighs in Olive Oil and salt and pepper
Cook for about 20 - 25 minutes
Saute the onion and carrot, salt and pepper in olive oil until translucent.
Add in the garlic and stir for about 20 seconds
Add the broth, tomatoes, beans, and peppers.
Add the dried thyme, dried basil, and parsley
Bring to a boil.
Simmer for about 20 minutes
Add the pasta and boil for another 10 minutes
Put a 1/4 cup pasta and 2 oz of chicken in a bowl. Add the soup.
Top with freshly grated parmesan and chopeed fresh basil.
Serve just warm, not hot. It is actually really good cool too!