Chicken and Vegetable Soup

 

Ingredients

• 1 1/2 tablespoons extra-virgin olive oil
• 1 cup chopped onion 
• 1/2 cup chopped carrot 
• 1 tablespoon minced fresh garlic
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 1 thyme sprig
• 3 cups fat-free, lower-sodium chicken broth
• 1 (14.5-ounce) can no-salt-added, fire-roasted diced tomatoes, undrained
• 1/2 cup uncooked orzo (rice-shaped pasta) or pastina (tiny star-shaped pasta)
• 5 ounces green beans, cut into 1-inch pieces (about 1 cup)
• 1 cup shredded skinless, boneless rotisserie chicken breast 
• 2 ounces fresh Parmesan cheese, grated (about 1/2 cup) 

Preparation

Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion and next 5 ingredients (through thyme) to pan; sauté 4 minutes. Add broth and tomatoes; bring to a boil. Add pasta and beans; cook 5 minutes. Stir in chicken, and sprinkle with cheese. Discard thyme.