1 to 2 lb. boneless chicken
1/2 cup Italian dressing
1/4 cup steak marinade (I use Dales)
1 (15 oz.) can great northern beans
1 (15 oz.) can pinto beans
1 cup cooked elbow pasta
lemon pepper
minced onion
water (enough to cover)

Rinse and dry chicken. In a dutch oven pour Italian dressing, steak marinade, chicken, lemon pepper and minced onion in pot. Cover with water. Bring to a boil then simmer for an hour.

Add beans and cook for 20 minutes. Cook pasta according to package directions, drain and serve soup over pasta.

Submitted by: A. Carr