Prep Time: 20 minutes
Total Time: 1 hour 30 minutes
Makes 6 servings
2 carrots, chopped
1 rib celery, chopped
2 tablespoons olive oil
1 onion, chopped
4 large cloves garlic, minced
1 large or 2 small bay leaves
8 cups low-sodium chicken broth
3 cups shredded skinless roasted chicken breast
3 plum tomatoes, diced
1/2 cup grated zucchini (about 1 medium)
1 can (15 ounces) no-salt-added cannellini beans, rinsed and drained
1 can (14 ounces) water-packed artichoke hearts, drained, rinsed, and roughly chopped
1 tablespoon chopped fresh oregano or 11/2 teaspoons dried
1 tablespoon finely chopped fresh sage or 11/2 teaspoons dried
1 tablespoon fresh thyme or 11/2 teaspoons dried
12 thin slices Parmesan cheese, shaved with a vegetable peeler (optional)
1. In a microwaveable bowl, combine the carrots, celery, and 1/4 cup water. Cover loosely with plastic wrap. Microwave on high power for 5 minutes, or until the vegetables are almost tender.
2. Heat the oil in a soup pot over medium heat. Add the onion and cook for 5 to 7 minutes. Add the garlic and cook for 1 to 2 minutes. Add the steamed vegetables and the bay leaf. Cook for 4 to 5 minutes.
3. Add the broth, chicken, tomatoes, zucchini, beans, and artichoke hearts. Simmer for 30 minutes.
4. Remove and discard the bay leaf. Add the oregano, sage, and thyme and simmer for 5 minutes.
5. Serve the soup topped with shaved Parmesan, if desired.
Per serving: 289 calories, 29 g protein, 27 g carbohydrates, 8 g fat, 2 g saturated fat, 7 g fiber, 891 mg sodium