Recipe for Italian Chicken and Bean Soup 
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Yield:
4
Ingredients:
Amount Ingredient
1 tbl olive oil or vegetable oil
1/2 lb boneless skinless chicken breasts cut into 1/2" pieces
1/2 tsp Italian seasoning
2 can ready-to-serve chicken broth (14 1/2 ounces each)
2 cup water
1/2 cup uncooked small pasta shells
1/2 cup uncooked juniorettes (small spiral pasta)
1 sm red bell pepper coarsely chopped
(1/2 cup)
16 oz kidney beans 1 can, rinsed & drai
1 med zucchini coarsely chopped
Instructions:
Instructions: 1. Heat oil in 3-quart saucepan over medium-high heat. Add chicken; sprinkle with 1/4 teaspoon of the Italian seasoning. Cook and stir 3 to 5 minutes or until browned.

2. Add broth and water. Heat to boiling. Add pasta and bell pepper. Heat to boiling; reduce heat. Cook uncovered 10 to 12 minutes, stir; ring occasionally, until pasta is tender.

3. Stir in remaining 1/4 teaspoon Italian seasoning, kidney beans and the zucchini. Cook 3 to 5 minutes or until zucchini is crisp-tender. 4 servings.

T(Cook):
"0:25"

NOTES :
SUBSTITUTION: Use whatever pasta you have on hand that is similar in shape to the small shell or juniorettes pasta. If you use larger pasta, check the package directions for the cooking time.

SPECIAL TOUCH: When zucchini and yellow summer squash are plentiful use 1/2 of each for a flavourful soup bursting with with colour.

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