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Ingredients
- 1 tablespoon extra-virgin olive oil (EVOO)
- 3 celery ribs, chopped
- 2 medium-size carrots, chopped
- 1 large onion, chopped
- 3 cloves garlic, grated
- 1 bay leaf, use fresh if available
- Salt and freshly ground black pepper
- 2 quarts chicken stock
- 1/2 pound whole wheat penne pasta
- 1 pound chicken tenders or chicken cutlets, cut into bite-size pieces
- 1 8-ounce can tomato sauce
- 1 15-ounce can red beans, rinsed
- 1 15-ounce can chickpeas, rinsed
For garnish
- 2 cups parmesan pita chips
- A handful grated Parmigiano-Reggiano cheese
Yield
Serves: 6 servings, with seconds
Preparation
Heat EVOO in a large soup pot over medium-high heat. Add celery, carrots, onions, garlic and bay leaf, and season with salt and pepper. Cook for about 2-3 minutes and add chicken stock. Bring to a boil, add the penne pasta and cook according to the package instructions, adding the chicken pieces during the last 4-5 minutes of cooking along with the tomato sauce and both cans of beans to heat through.
Ladle a portion of soup in a bowl and garnish with some parmesan pita chips and freshly grated parmesan cheese on the top.