Heat olive oil in a soup pot over medium heat. Add diced carrots, celery and onions, Sauté a few minutes until softened. Add minced garlic and ground chicken and sauté another 10 minutes or until chicken is cooked through. Use the back of a spoon to break up ground chicken into smaller pieces as it cooks.
In a pot, stir in crushed tomatoes, chicken broth, black pepper and Italian seasoning. Cover and simmer over low heat for 30 minutes.
Add ditalini pasta and cook for 8 minutes or until pasta is al dente.
Add canned beans with liquid and parmesan cheese and turn off. Let sit 5 minutes.
To serve, ladle into soup bowls and sprinkle with additional parmesan cheese.
- Serves: 10
- Prep Time:
- Cook Time:
- 1 lb (0.5 kg) lean ground chicken
- 1 tbsp (15 mL) olive oil
- 3 carrots, diced
- 2 celery, diced
- 1 cup (250 mL) onions, diced
- 2 cloves garlic, minced
- 1 can (796 ml) crushed tomatoes
- 6 cups (1.5 L) low-sodium chicken broth
- 1/2 tsp (2.5 mL) black pepper, ground
- 1 tbsp (15 mL) Italian seasoning
- 1 can (540 ml) canned kidney beans, not rinsed
- 1 cup (250 mL) ditalini pasta, small tubes
- 1/3 cup (75 mL) Parmesan cheese, grated
Pasta and bean soups – pasta e fagioli – are popular Italian peasant food usually served very thick. The soup would traditionally be made with dried or fresh beans and would not usually contain meat. If this version is too thick for your liking, add more wine or broth. Optional additions include 500 mL of shredded kale or spinach leaves. The recipe also works well with chick peas and other kinds of canned cooked beans.
This recipe was tested with low-sodium chicken broth.