Ingredients
1
tablespoon olive or vegetable oil
2
medium onions, chopped (1 cup)
1
medium green bell pepper, chopped (1 cup)
2
medium carrots, chopped (1 cup)
2
cloves garlic, finely chopped
2
cans (14 1/2 ounces each) ready-to-serve chicken broth
1
can (14 1/2 ounces) diced tomatoes, undrained
1
can (15 to 16 ounces) kidney beans, rinsed and drained
1
cup diced cooked chicken
2
teaspoons chopped fresh or 1/2 teaspoon dried basil leaves
1/2
cup uncooked small pasta shells (2 ounces)
1/4
cup shredded Parmesan cheese
Preparation
Heat oil in Dutch oven over medium-high heat. Cook onions, bell pepper, carrots and garlic in oil 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender.
Stir in broth, tomatoes, beans, chicken and basil. Heat to boiling; reduce heat to medium-low. Cook 10 minutes, stirring occasionally.
Stir in pasta. Cook 10 to 12 minutes, stirring occasionally, until pasta is tender. Top each serving with cheese.
