Italian-Style Chicken Noodle Soup

• 1 tablespoon extra virgin olive oil
• 3 celery ribs, chopped
• 2 medium carrots, chopped
• 1 large onion, chopped
• 3 garlic cloves, grated
• 1 bay leaf
• salt & fresh ground pepper
• 2 quarts chicken stock
• 12 lb whole wheat penne
• 1 lb chicken, cut into bite-sized pieces
• 1 (8 ounce) can tomato sauce
• 1 (15 ounce) can red beans, rinsed
• 1 (15 ounce) can chickpeas, rinsed
• 2 cups parmesan pita chips
• 12 cup parmigiano-reggiano cheese

1. Heat olive oil in a large soup pot over medium-high heat.
2. Add celery, carrots, onion, garlic and bay leaf, and season with salt and pepper.
3. Cook for about 2-3 minutes and add chicken stock.
4. Bring to a boil, add the penne pasta and cook according to the package instuctions, 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.
5. Ladle a portion of soup in a bowl and garnish with some parmesan pita chips and freshly grated parmesan cheese on the top.

extra virgin olive oil, celery, carrots, onion, garlic, bay leaf, salt, chicken stock, whole wheat penne, chicken, tomato sauce, red beans, chickpeas, parmesan pita chips, cheese

Taken from www.food.com/recipe/italian-style-chicken-noodle-soup-259351 (may not work)