Chunky Vegtable Chicken Soup with Pasta

Chunky Vegtable Chicken Soup with Pasta

This recipe makes 9 cups.
Ingredients:
2 quarts chicken stock
1 cup small pasta shells or bows
1 large carrot, diced
2 stalks celery, diced
1/4 teaspoon each dried oregano and basil
4 ounces green beans, cut across into 1/4-inch slices
1 cup canned crushed tomatoes
1/8 teaspoon each salt and pepper
2 tablespoons chopped fresh basil

Pour the stock into a 4-quart saucepan and bring to a
boil over high heat. Add the pasta, reduce the heat, and
simmer about 5 minutes, stirring occasionally.

Add the carrot, celery, and dried herbs to the stock.
Simmer about 5 minutes or until the pasta and vegetables
are almost cooked through.

Add the green beans, crushed tomatoes, salt, and pepper
and simmer, stirring occasionally, about 5 minutes longer.

Stir the fresh basil into the soup and serve at once.

Nutritional information (per cup)
Calories - 116
Saturated Fat - 0g
Total Fat - 1 g
Sodium - 145mg
Cholesterol - 0mg
Protein - 5 g
Carbohydrate - 21g
Fiber - 2g