1 c. onions, chopped
1 c. green pepper, diced
1 c. carrots, diced
2 cloves garlic, diced
1 tbsp. oil
2 cans chicken broth
1 can diced tomatoes
1 can light kidney beans
1 c. cooked chicken, chopped
2 tsp. fresh basil, chopped or 1/2 tsp. dried basil
1/2 c. shell pasta (uncooked)
Parmesan cheese, shredded (for garnish)

In Dutch oven, sauté onions, green peppers, carrots and garlic in oil until tender. Add chicken broth, tomatoes, kidney beans, cooked chicken and basil. Cook 10 minutes. Stir in shell pasta. Cook 10 more minutes. Serve with shredded Parmesan.

Serves 4.