1 to 1 1/2 c. chicken, cooked & diced
1 c. onion, chopped
1 1/2 c. carrots, sliced
1 tbsp. olive oil
1 1/2 c. green beans, sliced
1/2 c. UNCOOKED macaroni (any shape)
6 c. defatted chicken broth (I use instant broth)
1/2 tsp. salt
1/4 c. tomato paste
2 cloves garlic, crushed or 1/4 tsp. garlic powder
1 1/2 tsp. dried basil
6 tbsp. Parmesan cheese, grated
1 tbsp. olive oil (or other vegetable oil)
1 tbsp. cornstarch
2 tbsp. cold water

In a large saucepan saute onion and carrots in olive oil until onion is translucent. Add green beans, macaroni, salt and broth. Bring to a boil and simmer about 10 minutes until vegetables are tender and macaroni is cooked.

In a medium bowl, combine tomato paste, garlic, basil and cheese. Slowly whisk in the oil. Stir mixture into soup pot. Dissolve cornstarch in water and stir into soup over medium heat until soup has thickened slightly. Stir in the cooked chicken and heat through. Serves 6.