Ingredients

• 4 tablespoons olive oil , divided
• 0.5 pounds skinless , boneless chicken breast, cut into bite-sized pieces
• 1 cup chopped onion
• 2 cloves garlic , minced
• 0.5 cups sliced carrot
• 0.5 cups chopped celery
• 5 cups chicken stock
• 1 , 14.5 ounce
• 1 , 15.5 ounce
• 1 , 15.5 ounce
• 1 , 6 ounce
• 1 small zucchini , quartered lengthwise and cut into 1/2 inch slices
• 0.5 cups frozen cut green beans
• 1 teaspoon Italian seasoning
• 0.5 cups ditalini pasta
• salt and freshly ground black pepper to taste
• 0.33 cups grated Parmesan cheese , Optional
• 2 teaspoons chopped fresh parsley

Instructions

1. 1 Heat 2 tablespoons olive oil in a large pot over medium heat. Add chicken to pot, and sauté just until lightly browned, about 3 minutes. Remove chicken from pot; set aside.
2. 2 Heat remaining 2 tablespoons olive oil in the pot; add onions and cook until translucent, about 3 minutes. Stir in garlic; cook until fragrant, about 30 seconds. Add carrots and celery; cook for 5 minutes, stirring occasionally.
3. 3 Reduce heat to medium-low; stir in chicken stock, diced tomatoes, cannellini beans, kidney beans, tomato paste, zucchini, green beans, Italian seasoning. Simmer, covered, for 15 minutes.
4. 4 Stir in chicken and ditalini pasta, and cook until pasta is tender yet firm to the bite, about 8 minutes. Season to taste with salt and black pepper. If soup is too thick, add a little water or stock. Garnish each bowl with Parmesan and parsley.

Nutrition per serving