Ingredients

The following ingredients have 4 Servings
  • 1 pound ground skinless chicken breast
  • 5 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 4 bay leaves
  • 2 teaspoons oregano
  • 2 large onions chopped
  • 2 stalks celery, chopped
  • 1 carrot, peeled and chopped
  • 6 garlic cloves, minced
  • 32 ounces fat-free chicken broth
  • 2 cups water
  • 1 can (15 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 1 can (15 ounces) whole Italian tomatoes, chopped
  • 1 can (15 ounces) tomato sauce
  • 1 teaspoon salt
  • 6 ounces whole wheat pasta such as medium shells or orechiette (1-1/2 cups)
  • Salt and pepper to taste
  • Optional garnishes: chopped parsley, grated Parmesan or Romano cheese and/or crushed red pepper flakes

Instruction

  • Use a 6-quart slow cooker or cut the recipe in half and use a 4-quart cooker. This makes a big batch of soup.
  • Spray a nonstick skillet with cooking spray and set it over medium heat. Add the ground chicken and cook, breaking it up into small pieces with a wooden spoon until browned, about 5 minutes.
  • Put the cooked chicken into the slow cooker.
  • Put the thyme, rosemary and bay leaves in a cheesecloth bag and tie to close. (I didn't have cheesecloth so tied everything up in a clean empty paper coffee filter instead with good results.) Add it to the slow cooker.
  • Add the onions, celery, carrot, garlic, broth, water, beans, tomatoes, tomato sauce, and salt to the slow cooker and stir to combine everything.
  • Cover and cook until the vegetables are tender, 3 to 6 hours on HIGH, or 6 to 8 hours on LOW.
  • Twenty minutes before serving, add the pasta to the cooker, cover and cook on hight until tender, about 20 minutes.
  • Remove and discard the cheesecloth bag.
  • Season to taste with salt and pepper.