Ingredients:
- - 2 tablespoons CARAPELLI® Premium Extra Virgin Olive Oil
- - 2 tablespoons CARAPELLI® Premium Extra Virgin Olive Oil
- - 1 garlic clove, chopped
- - 1 (32 ounce) can VALLEY FRESH® gluten-free Chicken Broth
- - 1/4 cup small tubular-shaped gluten-free pasta
- - 1 (8 ounce) package frozen Italian mixed vegetables
- - 1 (15 ounce) can dark red kidney beans, drained
- - 1 (14 ounce) can diced tomatoes
- - 1 (10 ounce) can VALLEY FRESH® 100% Natural White Chicken, undrained
- - 1 teaspoon basil
- - Salt and fresh ground pepper, to taste
Instructions:
In large stock pot, sauté leek or onion for 5 minutes over medium heat. Add chicken broth and bring to a boil. Add pasta; boil for 5 minutes. Then add vegetables and boil for 5 minutes. Add kidney beans, tomatoes and chicken and bring to a boil. Add basil, salt and pepper, and simmer for 5 minutes.