Ingredients
1/2 pound medium fresh mushrooms, quartered2 medium leeks (white portion only), sliced2 tablespoons olive oil3 cans (14-1/2 ounces each) reduced-sodium chicken broth3 cups cubed cooked chicken1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained1 medium zucchini, quartered lengthwise and cut into 1/2-inch slices1 each medium green, sweet red and yellow peppers, chopped1 cup uncooked bow tie pasta1/2 teaspoon dried thyme1/4 teaspoon pepper1/2 cup shredded Parmesan cheese1/4 cup fresh basil leaves, thinly sliced
Preparation
In a Dutch oven, saute mushrooms and leeks in oil until tender. Stir in the broth, chicken, tomatoes, zucchini, peppers, pasta, thyme and pepper.
Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until pasta and vegetables are tender. Top each serving with cheese and basil. Freeze option: Before adding cheese and basil, cool soup and transfer to freezer containers. Freeze up to 3 month. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Sprinkle each serving with cheese and basil.
