This hearty Italian soup is a contemporary version of a soup that required hours on the stovetop. This recipe calls for canned beans, chicken broth, and tomatoes, which allow you to prepare this entrée soup in just 15 minutes. While the soup cooks, heat a loaf of crusty bread and toss a green salad to make the healthful meal complete.

Ingredients

1 tbsp. olive oil

1 carrot, cut into 1/8-inch slices

¼ c. minced onion

2 cloves garlic, minced

Two 14 ½-ounce cans chicken broth

One 14 ½-ounce can diced tomatoes, with juice

One 14 ½-ounce cannellini beans, drained and rinsed (see Tip)

4 ounces boneless, skinless chicken breast halves, cut into ½-inch squares

1 zucchini, halved lengthwise and cut into ¼-inch slices

½ c. elbow macaroni

2 tbsp. minced fresh basil, or ½ tsp. dried

1 tbsp. minced fresh oregano, or ½ tsp. dried

¼ tsp. pepper, or to taste

Salt to taste

Freshly ground pepper and freshly grated Parmesan cheese for garnish

Preparation

Heat the olive oil in a large saucepan or Dutch oven over medium-high heat. Add the carrot, onion, and garlic; cook, stirring occasionally, for 2 minutes, or until the carrot is crisp-tender and the onion is translucent and not browned.

Stir in the chicken broth and tomatoes with juice; bring to a boil over high heat. Stir in the beans, chicken, zucchini, macaroni, dried basil and oregano (if using), and pepper. When the liquid returns to a boil, reduce the heat to medium; cover and cook for 10 minutes, or until the chicken is cooked through and the pasta and vegetables are tender. Stir in the fresh basil and oregano (if using). Taste and adjust the seasoning.

Advance Preparation

This soup will keep, covered and refrigerated, for up to 4 days.

Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration.