This is one of my go to soups that you can make with little effort. It’s a Rose Reisman recipe from her Light Pasta cookbook. I love this recipe because you have every food group in one soup. I used an organic chicken stock by Imagine and squash instead of sweet potato. Sprinkle parmesan cheese with parsley for extra flavour.

2 tsp vegetable oil
1 tsp crushed garlic
3/4 cup chopped onion
3/4 cup finely chopped carrots
1 cup sliced mushrooms
1 cup diced sweet potatoes or squash
5 cups chicken stock
1 cup canned red kidney beans or chick peas, drained
6 oz skinless, boneless, chicken breast, diced
1 cup chopped broccoli
1/3 cup small shell pasta
1/4 cup parsley

In a pot heat oil, sauté garlic, onions and carrots until tender. About 7 minutes. Add mushrooms and sauté for 4 minutes.
Add sweet potatoes, chicken stock and beans. Cover and simmer on low heat for 12 minutes.
Add chicken, broccoli and pasta. Simmer for 7 minutes or until pasta and chicken are cooked. Sprinkle with parsley. Enjoy!