Pasta and Bean Chicken Soup

• 3 12 cups reduced-sodium chicken broth
• 1 cup water
• 1 (19 ounce) can cannellini beans, rinsed and drained
• 2 cups chopped cooked chicken
• 1 (14 1/2 ounce) candiced tomatoes with onion and garlic, undrained or 1 (14 1/2 ounce) candiced tomatoes with basil, oregano and garlic, undrained
• 1 12 cups thinly sliced carrots
• 1 cup ditalini or 1 cup tiny bow tie pasta
• 14 cup purchased basil pesto

1. Combine chicken broth, water, beans, chicken, tomatoes, carrots, and pasta in a large saucepan.
2. Bring to boiling.
3. Reduce heat and simmer, covered, about 10 minutes or until pasta is tender but firm.
4. Stir in pesto.

chicken broth, water, cannellini beans, chicken, tomatoes, carrots, ditalini, purchased basil pesto

Taken from www.food.com/recipe/pasta-and-bean-chicken-soup-360018 (may not work)