Chunky Chicken Minestrone Soup

1 tbs Olive Oil
2 boneless, skinless chicken breasts, cut into bite-size pieces (about 12 ounces)
1 medium onion, diced
4 garlic cloves, minced
1 tsp dried basil
1 tsp dried oregano
2 medium carrots, sliced
1/2 small cabbage, shredded (about 3 cups)
2 medium zucchini, sliced on the diagonal
2 (14-ounce) cans, or 4 cups reduced-sodium chicken broth
1 (15-ounce) can, or 2 cups, reduced-sodium beef broth
1 (28-ounce) can Italian crushed tomatoes
1 (15 ounce) can Great Northern beans, drained and rinsed
2 tbs minced fresh parsley
1/3 cup grated Parmesan cheese

1. Heat the olive oil in a large soup pot over medium heat. Add the chicken and saute for 2 to 3 minutes, or until slightly browned. Add the onion and cook for 2 more minutes, or until the onions are slightly softened. Add the garlic, spices, carrots, cabbage, and zucchine. Saute, stirring for 5 to 8 minutes, or until all the vegetables are coated with oil and the zucchini is softened.

2. Add the broths and tomatoes, cover, and simmer for 30 minutes. Add the beans and parsley, and simmer uncovered for 10 additional minutes.

3. Serve with Parmesan cheese or top each bowl with 2 tsp before serving.

Serving size: 1 1/2 cups.

Number of Servings: 8

Recipe submitted by SparkPeople user MARGEAN1.