- 1 7-ounce bag Miracle Noodle Ziti, prepared according to package directions
- 21/4 cups low-salt chicken broth (preferably Swanson’s organic), divided
- 1 teaspoon extra-virgin olive oil
- 2/3 cup thinly sliced celery (about 1 large stalk)
- 1/3 cup small dice of seeded zucchini
- 1/3 cup 1/3-inch pieces trimmed green beans
- 1/3 cup 1/3-inch cubes carrot
- 1/3 cup 1/3-inch dice red bell pepper
- 2 large crimini mushrooms, stemmed, caps thinly sliced
- 2 large garlic cloves, minced
- 1 14.5-ounce can diced tomatoes in juice (such as Hunts)
- ½ cup drained (not rinsed) canned cannellini beans
- 2 teaspoons tomato paste
- 1 teaspoon dried leaf oregano (preferably Mexican)
- 1 teaspoon minced fresh rosemary
- ½ teaspoon ground fennel seeds (or use a mallet to crush the seeds in a plastic bag)
- 1/8 teaspoon dried crushed red pepper (flakes)
- 1/3 cup freshly grated Parmesan cheese (preferably Reggiano), divided
- 2 tablespoons coarsely chopped fresh basil
- Prepare the ziti according to the package directions. Cut any long ziti into 1-inch pieces for the soup.
- Combine ½ cup broth and oil in a large heavy saucepan. Add celery and next 6 ingredients. Bring to boil over medium=high heat. Cover; reduce heat to medium-low and cook gently 4 to 5 minutes, or until the vegetables are barely tender.
- Add remaining chicken broth, diced tomatoes with juice, beans, and next 5 ingredients. Simmer the soup uncovered 10 minutes, or until flavors blend and liquids are slightly reduced, stirring occasionally. Mix in ¼ cup cheese and basil. Season to taste with kosher salt and freshly ground black pepper.
- Ladle soup into shallow bowls. Sprinkle with remaining cheese and serve.
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