Tuscan-Inspired Chicken Noodle Soup

1. 1

   Warm the oil in a 4-quart saucepan over medium-high heat. Add the carrot and fennel and cook for 5 minutes or until tender, stirring now and then. Mix in the garlic and tomatoes.

2. 2

   Add the broth and bring it to a boil. Stir in the chicken and ditalini. Lower the heat to medium-low. Cook for 5 minutes. Stir in the pesto and parsley. Season to taste. Top with the cheese.

• Calories 134.9 kcal Moderate
• Protein 7.55 g Moderate
• Carbs 15.01 g Moderate
• Total Fat 5.06 g Moderate
• Saturated Fat 1.26 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 13.41 mg Low Source
• Sodium 824.34 mg High
• Fiber 2.2 g Low Source
• Sugar 3.92 g Moderate
• Added Sugar 0.03 g Low Source
• Calcium 63.83 mg Low Source
• Iron 1.2 mg Low Source
• Potassium 307.91 mg Low Source
• Vitamin A 68.89 mcg_rae Low Source
• Vitamin C 7.58 mg Low Source
• Vitamin D 0.03 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Tomatoes 🍅
• Garlic 🧄