ITALIAN CHICKEN AND BEAN SOUP

Italian Chicken and Bean Soup image

Add something spicy to your Italian dinner! Enjoy this tasty skillet soup made using chicken, beans, pasta and veggies.

Provided by Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 4

Number Of Ingredients 10

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Ingredients

1 tablespoon olive or vegetable oil
1/2 pound boneless, skinless chicken breast halves, cut into 1/2-inch pieces
1/2 teaspoon Italian seasoning
2 cans (14 1/2 ounces each) ready-to-serve chicken broth
2 cups water
1/2 cup uncooked small pasta shells
1/2 cup uncooked juniorettes (small spiral pasta)
1 small red bell pepper, coarsely chopped (1/2 cup)
1 can (15 to 16 ounces) kidney beans, rinsed and drained
1 medium zucchini, coarsely chopped (2 cups)

Steps:

Heat oil in 3-quart saucepan over medium-high heat. Add chicken; sprinkle with 1/4 teaspoon of the Italian seasoning. Cook and stir 3 to 5 minutes or until browned.
Add broth and water. Heat to boiling. Add pasta and bell pepper. Heat to boiling; reduce heat. Cook uncovered 10 to 12 minutes, stirring occasionally, until pasta is tender.
Stir in remaining 1/4 teaspoon Italian seasoning, kidney beans and the zucchini. Cook 3 to 5 minutes or until zucchini is crisp-tender.

Nutrition Facts : Calories 375, Carbohydrate 53 g, Cholesterol 35 mg, Fat 1, Fiber 9 g, Protein 31 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1400 mg