Ingredient

• 1 tablespoon olive oil
• 1 large carrot, peeled and sliced
• ½ fennel bulb, cut in half and thinly sliced
• 1 clove garlic, minced
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 (32 ounce) carton Swanson® Chicken Broth
• 1 cup shredded cooked chicken
• 2 ounces ditalini (small tube-shaped) pasta, cooked and drained
• 1 teaspoon basil pesto
• 2 tablespoons chopped fresh parsley
• 2 tablespoons grated Parmesan cheese

Direction

1. Heat 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 occasionally. Stir in the garlic and tomatoes.
2. Stir in the broth and heat to a boil. Stir in the chicken and ditalini. Reduce the heat to medium-low. Cook for 5 minutes. Stir in the pesto and parsley. Season as desired. Sprinkle with the cheese.