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Ingredients
2 tsp
olive oil
10 ml
2
celery stalks, diced
1 small
acorn squash, peeled and diced
1
onion, diced
1 can
diced tomatoes
796 ml/28 oz
3 cups
chicken broth
750 ml
3 cups
water
750 ml
1 cup
small soup noodles
250 ml
2 cups
cooked chicken, diced
500 ml
baby spinach
142 g
1 cup
green beans, cut on the bias
250 ml
Salt and pepper to taste
1⁄4 cup
chopped basil
60 ml
2 tbsp
grated Parmesan cheese
30 ml
Directions
Step 1
Heat oil in a large saucepan over high heat. Add the celery, squash, and onion. Fry until vegetables are slightly softened, about 5 minutes.
Step 2
Stir in the tomatoes, broth and water. Bring to a boil and cook until the vegetables are tender, about 10 minutes.
Step 3
Add pasta and cook until al dente, about 5 minutes.
Step 4
Add the cooked chicken, spinach, and beans. Cook just until spinach is wilted and bean are hot, about 5 minutes. Season with salt and pepper to taste.
Step 5
Serve in bowls garnished with basil and sprinkled with Parmesan.
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