Categories: Soup

Ingredients

• 1 T. olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 28-oz. can diced tomatoes
• 8 C. chicken broth
• 2 C. shredded cooked chicken
• 1 C. pasta shells
• 3 carrots, cut into 1/4-inch rounds
• 1 Parmesan rind, optional
• 1 bunch kale, stemmed, leaves shredded
• 1 medium zucchini, diced
• 1 15-ounce can cannellinis, drained
• Salt and pepper to taste
• Grated Parmesan to garnish

Directions

1. In a large, heavy pot, heat the olive oil over medium heat. Add the onion and cook until translucent, 5 minutes; add the garlic and cook for 2 minutes more. Add the tomatoes with their juice and cook until the liquid is evaporated, 5 minutes more.

2. Add the chicken broth and bring to a boil, then add the pasta, carrots, and Parmesan rind (if using). Simmer for 5 minutes; add the kale, zucchini, cannellinis and salt and pepper. Cook until the pasta is almost al dente.

3. Add the chicken and cook until just warmed through. Adjust seasoning. Ladle into bowls, and serve with grated Parmesan.

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