Fresh Basil and Navy Bean Soup

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Ingredients

1. 4 c chicken broth
2. 4 oz dried medium shell pasta (1 1/3 c)
3. 1 (14.5 oz) can diced tomatoes
4. 1/4 t crushed red pepper
5. 1 (15.5 oz) can navy beans, rinsed and drained
6. 1 c chopped cooked chicken breast, optional
7. 1/2 c chopped fresh basil, more for serving
8. 1 c fresh arugula
9. 1 T extra virgin olive oil
10. Parmesan cheese for serving

Instructions

1. In a 4 quart Dutch oven bring broth to boiling.
2. Add pasta, undrained tomatoes, and crushed red pepper.
3. Return to boiling; reduce heat. Cover and cook for 10 minutes or until pasta is just tender.
4. Stir in beans, chicken breast, arugula, basil and oil; heat through. Season to taste. Top with Parmesan cheese and additional basil.