Italian-Style Chicken Noodle Soup

• 1 tablespoon olive oil
• 1 large carrot, peeled and sliced
• 1/2 fennel bulb, cut in half and thinly sliced
• 1 clove garlic, minced
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 (32 ounce) carton Swanson(R) Chicken Broth
• 1 cup shredded cooked chicken
• 2 ounces ditalini (small tube-shaped) pasta, cooked and drained
• 1 teaspoon basil pesto
• 2 tablespoons chopped fresh parsley
• 2 tablespoons grated Parmesan cheese

1. Heat the oil in a 4-quart saucepan over medium-high heat. Add the carrot and fennel and cook for 5 minutes or until tender, stirring occasionally. Stir in the garlic and tomatoes.
2. Stir in the broth and heat to a boil. Stir in the chicken and ditalini. Reduce the heat to medium-low. Cook for 5 minutes. Stir in the pesto and parsley. Season as desired. Sprinkle with the cheese.

olive oil, carrot, fennel bulb, clove garlic, tomatoes, chicken broth, chicken, ditalini, basil pesto, parsley, parmesan cheese

Taken from www.allrecipes.com/recipe/244705/italian-style-chicken-noodle-soup/ (may not work)