This soup 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.
cost per recipe: $4.47
The price is determined by the national average.
tablespoon olive oil
large carrot, peeled and sliced (about 3/4 cup)
fennel bulb, cut in half and thinly sliced (about 3/4 cup)
clove garlic, minced
can (14.5 ounces) diced tomatoes, undrained
carton (32 ounces) Swanson® Unsalted Chicken Broth or Swanson® Chicken Broth
cup shredded cooked chicken
ounces (about 1/3 cup) ditalini (small tube shaped) pasta, cooked and drained
teaspoon basil pesto
tablespoons chopped fresh parsley
tablespoons grated Parmesan cheese
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.
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.