CHICKEN AND PASTINA SOUP

CHICKEN AND PASTINA SOUP image

Number Of Ingredients 13

1 tablespoon butter or margarine
2 lb boneless skinless chicken breasts, cut into 3/4-inch pieces
1/2 cup chopped onion (1 medium)
1/2 cup diced carrot (1 medium)
1/2 cup diced celery (1 medium stalk)
1 cup Progresso® crushed tomatoes (from 28-oz can)
2 cartons (32 oz each) Progresso® chicken broth
1/2 teaspoon gray salt or sea salt
1/4 teaspoon freshly ground black pepper
1 dried bay leaf
1 cup uncooked acini di pepe pasta or other small round pasta (8 oz)
2 cups chopped, lightly packed mustard greens, spinach, Swiss chard or other greens
1/3 cup shredded Parmesan cheese

Steps:

In 5-quart stockpot, melt butter over medium-high heat. Add chicken, onion, carrot and celery; cook 8 to 10 minutes, stirring occasionally, until vegetables are tender. Stir in tomatoes, broth, salt, pepper and bay leaf; heat to boiling. Stir in pasta; reduce heat. Cover; simmer 15 minutes. Stir in greens just until wilted. Remove bay leaf. Serve with a twist of additional freshly ground pepper and sprinkle of cheese. 10 servings (1 1/2 cups each)