[1]This soup is prepared a day ahead and refrigerated so that the flavors really mingle. If you want to serve the same day you make it, that works too 🙂
[2]6 servings
265 calories per serving
1/2 c cannellini beans
1 lb. chicken breasts, cubed
6 bay leaves
7 c water
1 onion, halved and sliced
1 carrot, sliced thinly
3 ribs celery, sliced thin
Leaves from the tops of the celery stalks
28 oz. diced tomatoes
2 T tomato paste
2 T minced garlic
½ t onion powder
2 t basil flakes
8 oz. FiberGourmet pasta [3] (short alfredo, elbows or rotini)
In a soup pot combine chicken, bay leaves and water. Bring to a boil. Add onions, carrots, celery, celery leaves, tomatoes, tomato paste, onion powder, garlic and basil. Return to a boil and then lower heat and simmer 1 hour. Add beans and remove bay leaves [4]. Refrigerate overnight. The next day heat the broth and cook pasta according to package instructions. Drain and place in soup bowl and ladle soup into each bowl.
[5] [1]