Chicken Vegetable Soup

2 cups water
Kidney beans, 3.5 serving
Stewed tomatoes, 3.5 serving
*Trader Joe's Low Sodium Chicken Broth, 4 cup
Cooked chicken breast, no skin, 4 ounces
Carrots, raw, 1 large
Cabbage, fresh, 2 cup, chopped
Spinach, fresh, 4 cup
Trader Joe's Organic Whole Wheat Rotelle Pasta, .5 cup
Zucchini, 1 cup, sliced
Celery, cooked, 1 cup, diced
Onions, raw, .5 cup, chopped
Garlic, 3 cloves (remove)
*Potato, raw, 1 small (1-3/4" to 2-1/2" dia.)
Olive Oil, 1 tbsp
Parmesan Cheese, shredded, 1 tbsp
Fresh baisl
fresh oregano
1 tsp dried thyme
Red peppe flakes to taste 1/4 to1/2 tsp.
1/2 tsp pepper
salt optional

Add 1 Tbl of olive oil to pot, add onion, garlic and saute until onion is soft, Add celery carrot, potato and cook for 5 minutes.Add zucchini spinach, cabbage,chicken broth, stewed tomatoes, water, beans and chicken. Cook until vegetables are tender ,add pasta. I add the rind of Parmesan cheese while cooking. Add seasonings and herbs.

8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user CRAFTYKRF.