Ingredients
2 teaspoons olive oil
1/2 medium carrot, sliced (1/4 cup)
1/4 cup sliced onion
1/2 stalk celery, sliced (1/4 cup)
1/4 pound red potatoes, thinly sliced (about 3/4 cup)
1/4 pound zucchini, sliced (1 cup)
1 medium tomato, diced, (1 cup)
3 cups fat-free, low-salt chicken broth
1/2 pound cooked chicken breast, bone and skin removed, cut into strips
Salt and freshly ground black pepper
1 cup packed fresh spinach
1/4 cup chopped fresh basil
1/2 cup acini pepe pasta
2 tablespoons coarsely chopped pistachio nuts
Preparation
Heat the oil in a large saucepan over medium-high heat. Add the carrot, onion, celery, potatoes and zucchini. Saute for 5 minutes. Do not brown the vegetables. Stir the vegetables gently being careful not to break them up.
Add the tomato and broth. The broth should cover the vegetables. Add more, if needed. Bring to a simmer and partially cover with a lid, leaving space for steam to escape. Simmer for 10 minutes. Add the chicken and simmer 5 more minutes. Add salt and pepper to taste. Remove from heat. Stir in the spinach and basil. Let stand 1 minute.
While soup cooks, bring a large pot filled with 3 to 4 quarts water to a boil. Add the acini pepe pasta and boil 8 minutes or until pasta is cooked al dente. Drain.
Spoon pasta into bowls and ladle soup on top. Sprinkle each bowl with pistachio nuts. Makes 2 servings
