Hands-on time: 10 min. Total time: 20 min.
Photo: John Autry
1 ½ tablespoons extra-virgin olive oil
1 cup chopped onion
½ cup chopped carrot
1 tablespoon minced fresh garlic
½ teaspoon freshly ground black pepper
¼ teaspoon salt
1 thyme sprig
3 cups lower-sodium chicken broth
1 (14.5- ounce) can unsalted, fire-roasted diced tomatoes
½ cup uncooked orzo (rice-shaped pasta) or brown rice
1 cup (1- inch) cut green beans
1 cup shredded skinless, boneless chicken breast
2 ounces fresh parmesan cheese, grated
- Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion and next 5 ingredients (through thyme); sauté 4 minutes. Add broth and tomatoes; bring to a boil. Add pasta and beans; cook 5 minutes. Stir in chicken; sprinkle with cheese. Discard thyme.
Serves 6 (serving size: 1 cup soup and 4 teaspoons cheese)
CALORIES 257; FAT 7.3g; PROTEIN 15.4g; CARB 32.8g; FIBER 3g; CHOL 25m; SODIUM 552mg.
Recipe adapted from Cooking Light magazine