Mediterranean Chicken, Bean And Pasta Soup

• 2 teaspoons Olive Oil
• 1 whole Large Shallot, Minced
• 2 whole Medium Carrots, Cut Into Thin Half-circles
• 2 whole Large Celery Stalks, Cut Into 1/2-inch Pieces
• 1 can (28 Oz.) Whole Tomatoes, Finely Chopped, Plus Juices
• 5 cups Low Sodium Chicken Broth
• 2 whole Bay Leaves
• 2 cups Chopped Cooked Chicken (I Used Rotisserie Chicken)
• 1 can (15 Oz.) Cannellini Beans, Drained & Rinsed
• 1/2 cups Ditalini (small, Short Pasta Tubes)
• 1/2 teaspoons Kosher Salt, Or To Taste
• 1/2 teaspoons Freshly Ground Black Pepper, Or To Taste
• 1/4 cups Finely Chopped Fresh Parsley
• 8 leaves Fresh Basil, Thinly Sliced
• 1/3 cups Grated Parmesan Cheese

1. Heat olive oil in a large saucepan set over medium-high heat. Add shallot, carrots, and celery. Saute until the vegetables are beginning to soften, 2 to 3 minutes.
2. Add chopped tomatoes with juices, chicken broth, and bay leaves. Bring to a boil, then lower heat to medium-low, partially cover, and simmer for 20 minutes.
3. Uncover the soup, remove the bay leaves, add cooked chicken, beans, and pasta. Increase the heat to medium-high and cook until the pasta is al dente, about 10 minutes.
4. Season with salt and pepper, add 1/4 cup finely chopped fresh parsley and 8 leaves fresh basil, thinly sliced. Garnish with grated Parmesan cheese. Serve.

olive oil, shallot, carrots, celery stalks, tomatoes, chicken broth, bay leaves, chicken, beans, ditalini, kosher salt, freshly ground black pepper, ubc, fresh basil, parmesan cheese

Taken from tastykitchen.com/recipes/soups/mediterranean-chicken-bean-and-pasta-soup/ (may not work)