Categories: Chicken, Main Dish, Soup

Ingredients

• 3 cups tomato juice
• 2 cups chicken stock (homemade preferred, or canned low-sodium chicken broth)
• 2 cups water
• 1 (14 1/2 ounce) can whole tomatoes, coarsely chopped, including the juice
• 1 small yellow onion, chopped
• 3 carrots, sliced
• 2 celery ribs, sliced
• 1/4 cup chopped fresh parsley
• 1 1/2 teaspoons salt
• 1 -2 garlic clove, minced
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• fresh ground black pepper
• 2 cups thinly sliced cabbage
• 1 medium zucchini, unpeeled, halved lengthwise, and sliced
• 1 cup fresh green beans, cut in 1-inch pieces
• 3/4 cup uncooked macaroni (or other small pasta)
• 1 cup shredded cooked chicken
• 1 (15 ounce) can cannellini beans, drained and rinsed
• freshly grated parmesan cheese, for topping

Directions

1. In a big soup pot over high heat, combine the tomato juice, stock, water, tomatoes, onions, carrots, celery, parsley, salt, garlic, and seasonings; bring to a boil; decrease heat to med-low and simmer, covered, until the vegetables are tender, about 1 hour 15 minutes.

2. Add in the cabbage, zucchini, green beans, and macaroni; cook, covered, until the macaroni and vegetables are tender, about 20 minutes.

3. Stir in the chicken and cannellini beans; simmer, uncovered, until heated through.

4. Serve topped with parmesan cheese.

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