Fresh Basil and Navy Bean Soup

#895       Comment on this recipe.

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.
Serves: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Course: Soup/Stew/Chili
Type of Food: Soup,Vegetarian
Difficulty: 1 - Easy
Make Ahead: Yes
Prep Method: Stovetop

show pictures