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 , 14.5 ounce
• 1 , 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. 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. 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 per serving