Mediterranean Chicken Soup
from http://www.cuisinerecipes.com/

Mediterranean Chicken Soup with Parmesan Pastina (top left)

Char bell peppers over an open flame and then steam them to add a distinctive smoky flavor to this soup.

1 red bell pepper
1⁄4 cup olive oil
3 cups diced onions
2 cups sliced celery
2 cups sliced carrots
2 Tbsp. minced fresh garlic
6 cups low-sodium chicken broth
1 can whole tomatoes in juice, chopped (28 oz.)
1 ½ tsp. dried oregano
1 fresh or dried bay leaf
½ tsp. dried thyme
½ tsp. red pepper flakes
2 cups sliced zucchini
1 can red kidney beans, drained and rinsed (15 oz.)
5 oz. fresh spinach, chopped
1 lb. cooked chicken, chopped
Salt and black pepper to taste

Char bell pepper by holding it with tongs over the flame of a gas stove at high heat and slowly rotating until blackened. Put bell pepper in a bowl and cover to steam, 5–10 minutes, then peel away blackened skin, seed, and slice.

Heat oil in a pot over medium. Stir in onion, celery, carrots, and garlic; sweat until softened, about 10 minutes.

Add broth, tomatoes, oregano, bay leaf, thyme, and pepper flakes. Bring soup to a boil, reduce heat, and simmer 30 minutes.

Stir in bell pepper, zucchini, and beans; cook until zucchini is softened, 5 minutes. Remove bay leaf, add chicken and spinach, and season with salt and black pepper.

Serve soup with Parmesan Pastina, ditalini pasta coated in butter, Parmesan cheese, and parsley..

Nutrition Information Per serving: 545 cal; 19g total fat (4g sat); 58mg chol; 1125mg sodium; 55g carb; 16g fiber; 39g protein

Makes 8 servings (10 cups)