Italian Chicken and Bean Soup

Name: Italian Chicken and Bean Soup
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 425 grams can kidney beans, rinsed and drained; 822 grams cans each) ready-to-serve chicken broth; 1 teaspoons Italian seasoning; 118 milliliters uncooked small pasta shells; 118 milliliters small red bell pepper, coarsely chopped; 227 grams boneless, skinless chicken breast halves, cut into 1/2-inch pieces; 1 Tbsp olive or vegetable oil; 473 milliliters water; 473 milliliters medium zucchini, coarsely chopped; 118 milliliters uncooked juniorettes (small spiral pasta)

The recipe Italian Chicken and Bean Soup is ready in about 40 minutes and is definitely a great dairy free option for lovers of Mediterranean food. This main course has 255 calories, 21g of protein, and 6g of fat per serving. This recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 4. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up chicken breast halves, chicken broth, seasoning, and a few other things to make it today. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert.