Bean and Pasta Soup

This recipe is from "Choices" the magazine Blue Cross and Blue Shield puts out. (BCBSRI.com) In most of my cooking I use ground chicken when it calls for a ground meat, obviously you can substitute that for ground beef or ground turkey, I just prefer ground chicken. Once again I have modified the recipe to how I make it.

INGREDIENTS:

1 Tbsp Olive Oil
1 Lb Ground Chicken
1 large Onion, chopped
2 Carrots, chopped
2 stalks Celery, diced
4 cloves Garlic, minced
1 tsp Oregano
2 tsp Basil
8 cups Vegetable Stock
2 15 oz cans Cannellini Beans, drained and rinsed
2 small Zucchini, diced
4 Tbsp Parsley
1 cup uncooked Pasta Shells
Salt and Pepper to taste

DIRECTIONS:

In a large pot, heat oil and brown chicken. Add onion, carrots, and celery and saute' 4-5 minutes. Add garlic, oregano, basil and saute' 2 more minutes. Add stock, tomatoes, and cannellini beans. Bring to a boil, cover, and simmer 10-15 minutes. Add zucchini, parsley, and pasta and return to a boil. Cook until pasta is tender, 6-8 minutes. Add salt and pepper to taste.

(I sometimes need to add more stock at the end because the soup is too thick, but I change the recipe every time I make it. You may not have to do the same.)

ENJOY!!

This Sunday I am planning on making my Chili recipe, which I happen to think is the best in the entire WORLD. I will just have to measure everything out, so you can replicate it. Stay tuned!
*Nancy