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Tuscan Chicken Soup


6 servings


2 carrots, chopped (about 1 c)
1 rib celery, chopped (about 1/2 c)
2 tbsp olive oil
1 med onion, chopped (about 1 c)
4 lg cloves garlic, minced
1 lg bay leaf (or 2 sm)
8 C low-sodium chicken broth
3 C shredded roasted skinless chicken breast (1 lb)
3 plum tomatoes, diced
1/2 C grated zucchini (about 1 med)
1 can (15 oz) no-salt-added cannellini beans, rinsed and drained
1 can (14 oz) artichoke hearts in water, drained, rinsed, and roughly chopped
1 tbsp chopped fresh oregano or 1/2 Tbsp dried
1 tbsp finely chopped fresh sage or 1/2 Tbsp dried
1 tbsp fresh thyme or 1/2 Tbsp dried
12 thin slices Parmesan cheese, cut with vegetable peeler (optional)



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