Rating: 4 stars
14 Ratings
  • 5 star values: 4
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light October 2012


Credit: Johnny Autry; Styling: Mary Clayton Carl

Recipe Summary

Serves 6 (serving size: 1 cup soup and 4 teaspoons cheese)


Ingredient Checklist


Instructions Checklist
  • Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion and next 5 ingredients (through thyme) to pan; sauté 4 minutes. Add broth and tomatoes; bring to a boil. Add pasta and beans; cook 5 minutes. Stir in chicken, and sprinkle with cheese. Discard thyme.


Nutrition Facts

257 calories; fat 7.3g; saturated fat 2.5g; mono fat 3.5g; poly fat 0.6g; protein 15.4g; carbohydrates 32.8g; fiber 3g; cholesterol 25mg; iron 2mg; sodium 552mg; calcium 145mg.