Chicken-Vegetable Soup

• 1/2 cup ditalini or 1/2 cup small elbow macaroni
• 6 cups canned chicken broth
• 2 medium tomatoes, seeded and cut into chunks
• 4 carrots, trimmed,peeled chopped into 1 inch pieces
• 2 small onions, peeled and trimmed
• 4 ounces French haricots vert, thin short green beans,ends trimmed
• 2 small zucchini, cut into 1/2 inch pieces
• 3 cloves garlic, chopped
• 1 cup shredded roast chicken (optional)
• 1/4 cup packed fresh basil leaf, cut into thin strips
• 1 1/2 teaspoons kosher salt
• fresh ground black pepper
• olive oil
• grated parmesan cheese (optional)

1. In large pot of salted boiling water, cook pasta until a dente.
2. Drain and refresh under cold water; reserve.
3. In medium saucepan, combine broth, tomatoes, carrots, onions, haricots verts, zucchini and garlic.
4. Cover and bring to boil.
5. Reduce heat to a simmer and cook, uncovered, for 15 minutes.
6. Add chicken, basil, pasta, salt and pepper.
7. Cook 2 minutes.
8. Stir in olive oil.
9. Serve hot or at room temperature.

ditalini, chicken broth, tomatoes, carrots, onions, haricots vert, zucchini, garlic, shredded roast chicken, basil leaf, kosher salt, fresh ground black pepper, olive oil, parmesan cheese

Taken from www.food.com/recipe/chicken-vegetable-soup-46562 (may not work)