Ingredients
- 1 1/2 pounds boneless skinless skinless chicken thighs (cut into fourths)
- Salt and pepper
- 1/4 cup olive oil
- 2 teaspoons Italian seasoning
- 3 green bell peppers (chopped, remove seeds)
- 1 zucchini, chopped
- 15 small fresh mushrooms (stems removed)
- 1 medium yellow onion (chopped)
- 1/3 cup chopped prosciutto ham
- 4 to 6 cloves garlic, minced
- 2 cans (14 1/2 ounce) chicken broth
- 1 can (14 1/2 ounce) diced tomatoes (Italian, undrained)
- 1/4 cup tomato paste
- 1 can (14 ounce) cooked white kidney beans (or cannelini beans, rinsed and drained)
- 1/2 cup peas (frozen)
- 1 package (16 ounce) dry ditalini pasta (or other tube pasta)
- Parmesan cheese
How to Make
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Step 1: Heat olive oil in a Dutch oven or heavy-bottomed soup pot over medium heat. While oil is heating, season chicken with salt and pepper. Then add chicken to hot oil. Brown on both sides ( but don't cook completely). Remove chicken pieces to a pan.
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Step 2: Add the bell peppers, zucchini, mushrooms, and onion and cook for about 7 minutes, until vegetables are tender. Stir in the prosciutto and garlic; cook 2 minutes.
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Step 3: Stir in broth, tomatoes, tomato paste, beans, peas, and the cooked chicken. Add in more salt if you like. Allow the soup come to a boil, then lower heat and simmer for about 30-40 minutes.
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Step 4: While soup is simmering, cook the ditalini in boiling water according to the directions on the package. Add the cooked pasta to the soup. Serve with Parmesan cheese at the table.
We hope you enjoy this recipe!
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