Modified this recipe after one of Giada's that struck my interest on a recent episode of Everyday Italian. It was a kitchen basics show and featured things you could probably whip together out of what you already have on hand. I altered it slightly to compensate for a quart sized chicken stock (didn't want leftovers), cavatappi (was on hand) and less than a full jar of sauce (was already leftovers). Also, with the addition of the breast meat of a rotisserie chicken for protein, this came in at 4 ww points for each of 6 servings.
2t EVOO
3 med carrots, diced
1 med shallot, diced
1 garlic clove, minced
2/3 of a jar of marinara sauce (really, whatever you have on hand works fine)
32 oz chicken broth
1 can cannellini beans, lightly rinsed
1c cavatappi pasta
14 oz chicken breast, in bite sized pieces (again, this is what my chicken had, use whatever you have)
Lemon juice from 1/2 fresh lemon (if you don't have fresh, just skip this)
Heat EVOO in medium stock pot, add carrots and shallot and saute for 2-3 minutes. Add garlic, saute another minute or so. Add sauce, broth, beans and bring to a medium bubble. Add pasta. Once the soup comes to a bubble again, reduce heat and simmer 8-10 minutes or until pasta is cooked through. Remove from heat, stir in chicken. (If your chicken is cold, you may want to add it sooner to ensure it heats through before serving). Squeeze lemon juice, if using.
This makes 6 sizeable servings.
Trixie's tips:
Add sprinkle of parmesan or crumbles of goat cheese as a topping.
Add chopped freshed parsley for a little more fresh zing.
Another suggestion from the comments on Giada's recipe recommended adding chicken sausage - yum!
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