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Italian Chicken and Bean Soup

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Updated Nov 22, 2010
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Add something spicy to your Italian dinner! Enjoy this tasty skillet soup made using chicken, beans, pasta and veggies.

Italian Chicken and Bean Soup

  • Prep Time 15 min
  • Total 40 min
  • Servings 4
  • 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)

Instructions

  • Step 
    1
    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.
  • Step 
    2
    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.
  • Step 
    3
    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

375 Calories
8g Total Fat
31g Protein
53g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
375
Calories from Fat
70
Total Fat
8g
Saturated Fat
1g
Cholesterol
35mg
Sodium
1400mg
Total Carbohydrate
53g
Dietary Fiber
9g
Protein
31g
% Daily Value*:
Iron
30%
30%
Exchanges:
3 Starch; 1 Vegetable; 3 Very Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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