What makes this soup so good? It gets a real boost of flavor from the garlic, fennel, pesto and fresh parsley. When you're in the mood for a bowl of comforting, delicious soup, then this is the recipe for you. Best of all, you can have it on the table in just 35 minutes!
Ingredients
- 1 tablespoon olive oil
- 1 large carrot , peeled and sliced
- 0.5 fennels bulb , cut in half and thinly sliced
- 1 clove garlic , minced
- 1 can diced tomatoes , 14.5 ounce
- 1 carton Swanson® Chicken Broth , 32 ounce
- 1 cup shredded cooked chicken
- 2 ounces ditalini , small tube-shaped
- 1 teaspoon basil pesto
- 2 tablespoons chopped fresh parsley
- 2 tablespoons grated Parmesan cheese
Instructions
-
1
Heat the oil in a 4-quart saucepan over medium-high heat. Add the carrot and fennel and cook for 5 minutes or until tender, stirring occasionally. Stir in the garlic and tomatoes.
-
2
Stir in the broth and heat to a boil. Stir in the chicken and ditalini. Reduce the heat to medium-low. Cook for 5 minutes. Stir in the pesto and parsley. Season as desired. Sprinkle with the cheese.
Nutrition Facts
Per serving
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