What makes this soup so good? It gets a real boost of flavor from the garlic, fennel, pesto and fresh parsley. When you're in the mood for a bowl of comforting, delicious soup, then this is the recipe for you. Best of all, you can have it on the table in just 35 minutes!
Ingredients
- olive oil: 1 Tbsp
- carrot: 1 piece (sliced)
- fennel bulb, cut in half and: 0.5 piece (sliced)
- clove garlic: 1 piece (minced)
- tomatoes, undrained: 1 can (14.5 ounce can, diced)
- carton Swanson® Chicken Broth: 1 piece (32 ounce)
- cooked chicken: 1 cup (shredded)
- ounces ditalini (small tube-shaped) pasta: 2 piece (drained)
- basil pesto: 1 tsp
- fresh parsley: 2 Tbsp (chopped)
- Parmesan cheese: 2 Tbsp (grated)
Metric Conversion
Stages of cooking
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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.
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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.
