This soup is so versatile. You can use any type of veggies you have on hand. You can also make a vegetarian version by dropping the chicken and substituting veggie broth. This soup also freezes well, so make a double batch!

• 1 tablespoon Extra Virgin Olive Oil (EVOO)
• 1 8 oz boneless, skinless Chicken Breast, cut in bite size pieces
• 4 large Cloves, peeled and pressed
• 1 large Onion, finely chopped
• 2 cups Celery, finely chopped
• 2 1/2 cups Zucchinni, thin sliced
• 2 cans (14 ozs) diced Tomatoes, undrained
• 3 cups low sodium Chicken Broth or Home made
• 2 cups Water
• 2 teaspoons Balsamic Vinegar
• 1 teaspoon Sugar or Sugar Substitute
• 2 teaspoons dried Basil or 1 tablespoon fresh
• 1 teaspoon dried Oregano
• 1 teaspoon dried Thyme or 4 sprigs fresh
• 1/2 teaspoon Red Cayenne Powder
• 1 Jalapeno Pepper, seeded and chopped
• Sea Salt and Pepper to taste
• 1 can (15 oz) Cannolini Beans (White Kidney Beans)
• 1 cup uncooked Elbow style Pasta
• Fresh Parsley to garnish

In a cast iron Dutch Oven, heat EVOO over medium high heat. Saute chicken breast pieces ans set aside. Add garlic and onions and saute in the EVOO.  Add back the chicken. Then add celery, zucchini, tomatoes, broth, water, herbs, spices and beans. Simmer covered for about 30 minutes.  Add pasta and cook an additional 15 minutes. Check to see if you need water. Don’t let soup get too thick. Add salt and pepper to taste. Check the other herbs and spices add additional per your taste.  Can serve with fresh parsley.